CRANBERRY PINENUT BUTTER SAUCE:
CRANBERRY PINENUT BUTTER SAUCE:
|
6 ounces |
chicken or vegetable broth |
|
1.5 tsp. |
balsamic vinegar |
|
3 ounces |
sweet butter (unsalted) |
|
4 |
sage leaves |
|
1 tsp. |
toasted pinenuts |
|
2 tsp. |
dried cranberries |
1. Reduce broth by 1/2 to about 3 ounces.
2. Add balsamic vinegar and sage leaves, bring back to simmer.
3. Swirl in butter until butter is absorbed.
4. Add hot cooked CAFFERATA pasta and simmer 1 minute. Serve at once. Garnish pasta with toasted pinenuts and dried cranberries.
Add Parmesan, fresh milled pepper and salt to taste.
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