Recipe - Pasta And Pine Nuts

1 cup Heavy cream
One fourth cup Butter
One fourth cup Flour
1 Shallot; chopped
One half cup White wine
One fourth cup Pine nuts; toasted
1 tablespoon Dill; or
1 teaspoon Basil
Salt & Pepper to taste
8 ounce Pasta; cooked and drained

Melt the butter (or margerine) in a saucepan. Whisk in the flour, and
whisk until smooth and thickened.
Gradually add heavy cream and wine, stirring constantly until smooth. Add
dill (or preferred herbs) pine nuts and salt and pepper to taste. Thin the
sauce with additional cream if necessary. Toss with prepared noodles. This
sauce is also very good served over fish. Barb Day

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini