Linguine with Creamy Dill Sauce
|1||pound linguine, cooked according to package directions|
|1||tablespoon olive oil|
|½||cup reserved pasta water|
|1 ½||cups heavy cream|
|Coarse salt and freshly ground pepper, to taste|
|1||tablespoon fresh dill, chopped|
Drain cooked pasta, reserving ½ cup of the pasta water in the bottom of the pan. Add olive oil, swirl to mix, and return the pasta to the pan, tossing to coat the pasta with the oil mixture.
In a medium saucepan set over medium heat, bring the cream and butter to a boil. Pour the mixture into the pasta, toss well, and season with salt, pepper, and dill.
Yield: 4 to 6 servings