Linguine with Creamy Dill Sauce

Christy Rost


1pound linguine, cooked according to package directions
1tablespoon olive oil
½cup reserved pasta water
1 ½cups heavy cream
2tablespoons butter
Coarse salt and freshly ground pepper, to taste
1tablespoon 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

Category: Pasta