Wednesday, April 29, 2009

Lemon, thyme cream sauce

First off, this is nowhere near South Beach friendly. The fine folks over at Foodbuzz were giving away pasta so I decided to try some. They sent over some Buitoni Wild Mushroom Agnolotti (ravioli) and I decided to make a nice cream sauce.

I have to say, this was awesome. It may be that I haven't eaten real fat food in a few months but this hit on all levels. It as cream and had a good bite to it. This would work with any pasta but complimented the mushrooms really well.

2 tablespoons unsalted butter
1 medium shallot diced
1/2 TSP dried thyme
1.5 cups of heavy cream
1 tablespoon fresh lemon juice
1/4 cup freshly grated Parmigiano-Reggiano
Salt and pepper to taste
I package Buitoni Wild Mushroom Agnolotti

Bring a pot to of salted water to a boil.

In a saute pan over medium heat melt butter. Add shallots and cook until clear. Add cream, simmer and reduce for four to five minutes. Add lemon juice, stir, add cheese stir. Turn heat to low.

Add Agnolotti to boiling water and cook for four minutes, add to pan with cream sauce and serve.

1 comment:

Buitoni said...

Hi Zach,

We're glad you enjoyed the Wild Mushroom Agnolotti - and the sauce looks delicious!