Linguine with Limoncello Asiago Cream Sauce

• Produce

  • 1/4 cup Basil, fresh
  • 2 Cloves Garlic

• Pasta & Grains

  • 1 lb Linguine

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Dairy

  • 6 oz Asiago, Fresh
  • 2 tbsp Butter
  • 2 cup Half and half

• Other

  • 1/4 c . Limoncello (lemon liquor

Found on carriesexperimentalkitchen.com

Description

Directions

• Cook pasta according to package directions; drain.
• While the pasta is cooking, heat the half and half in a small saucepan over medium heat. Remove from heat and set aside.
• Melt the butter in a medium saucepan over medium heat, add the garlic and saute for 1 minute.
• Add the flour forming a roux; then whisk in the Limoncello and warmed half and half until its smooth.
• Next, add the cheese, reduce heat to low and stir until the cheese is melted; set aside.
• Pour the sauce over the cooked pasta, add the basil and season with salt and pepper. Mix well.