Trofie with Basil Cream Sauce

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 3 cups fresh basil leaves, plus 1 sprig, for garnish
  • 1 1/2 cups heavy cream
  • Kosher salt and fresh ground pepper
  • 8 ounces fresh or dried trofie pasta
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Directions

Special equipment: Blender

Bring a large pot of water to a boil.

Heat a medium skillet over medium heat. Add the butter and olive oil and let the butter melt. Add half of the basil and let cook until wilted, 1 minute; add the cream and season with salt and pepper. Turn the heat to medium low and simmer gently to reduce and thicken, about 5 minutes.

Generously salt the boiling water. Add the pasta and stir. If using fresh trofie, cook until al dente, 3 to 4 minutes. If using dried trofie, cook according to the package instructions until al dente, usually 8 to 10 minutes.

Pour the basil and cream mixture into a blender and add the remaining basil. Cover, making sure to vent the top and cover with a kitchen towel. Puree until smooth, about 30 seconds. Taste and adjust the seasoning if necessary.

Drain the pasta and return it to the pot. Add half of the basil cream sauce and mix. Transfer to a serving bowl and pour over the remaining sauce. Garnish with the basil sprig and serve immediately.

Notes

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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  • on February 24, 2014

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    This recipe is absolutely delicious. Had a dinner party and everyone loved it. I doubled the recipe and 5 of us nearly finished it. This recipe would also be good with pieces of deboned, cooked chicken breasts. I ordered the trofie online thru Amazon, but you could make it with penne regata.

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  • on February 21, 2014

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    As I was cooking the Trofie with Basil Cream Sauce I was thinking, or more accurately, talking out loud to BB saying "Brian, I don't know; I think this recipe may be a little too simple to be any good." But I was wrong. It is delicious and tastes exactly as I was hoping it would; like the freshness of summer basil, in a light cream sauce. I made it exactly as written except that I used fresh green and white fettuccine because that is what was available. I served it with a simple baked wolffish.

    people found this review Helpful.
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