Sunday, May 20, 2012

Sundried Tomato Alfredo

3 Tbsp butter
1/4 cup chopped sundried tomatoes (NOT packed in oil)
1 clove garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 Tbsp chopped fresh parsley
1/8 tsp grated nutmeg
salt and freshly ground pepper to taste

Melt butter in a medium saucepan over medium heat. When it's ready to sizzle, stir in the tomatoes and garlic. Saute for about 2 minutes, or until garlic becomes fragrant and tomatoes soften. Remove the pan from the heat. Whisk in the cream. Return the pan to the heat. Heat just until the cream begins to bubble - do not boil - whisking often. Remove from heat. Stir in the Parmesan, parsley, and nutmeg until the cheese has melted. Season with salt and pepper. Makes 1 cup. Serve over hot pasta or as a dip with baguettes.  

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