 Serves
6-8 as an accompaniment to 4-6 as an entree
1 pound dry gemelli pasta
3 tablespoons butter
2 1/2 teaspoons minced garlic
3 tablespoons flour
1 cup cream
1 1/2 cup milk
1 1/4 teaspoon kosher salt
pinch cayenne pepper
4 ounces French Saint Agur, blue cheese or other slightly stinky cheese of
your preference, crumbled
3 + 1 ounces Dry Jack, or high quality parmesan, grated
Fresh Herb Poof
1/4 cup tiny picked leaves of curly
parsley
1 tablespoon tarragon leaves, torn
1 tablespoon very thinly sliced fresh basil leaves
2 tablespoon fresh chives, cut in 1/2" pieces
Bring a large pot of water to a boil and cook shell
pasta per package directions until done. Drain well.
Meanwhile, in a medium sauce pan over medium-high
heat, melt butter. Add garlic and sauté for 15 seconds, do not
brown! Add flour and whisk for 15 seconds while bubbling and begins to
slightly brown. Add cream, milk, kosher salt cayenne pepper and whisk
vigorously. Bring sauce to a simmer whisking occasionally until it thickens,
about 6-8 minutes. Remove from heat and add Saint Agur and stir to melt.
In large bowl [in sauce pan] toss together pasta,
sauce and 3 oz of the Dry Jack.
Divide the pasta between plates and sprinkle with
remaining Dry Jack. Top with a poof of Fresh Herbs.
copyright 2003 Kathy Casey Inc.
|
