Pasta

Put first three ingredients in a food processor; process until finely minced. Heat olive oil in an extra-large sauté pan over medium heat. Sauté parsley mixture in oil until fragrant; do not allow...

Easy
Serves 6

In a medium saucepan over medium-low heat, whisk pumpkin purée with cream; simmer until sauce thickens slightly (about 5 min.). Stir in 1 tbsp. sage, the salt, pepper, red pepper and nutmeg....

Easy
Serves 4

In an extra-large saucepan, heat butter and oil over medium-high heat; add onion, sautéing until tender (about 7 min.). Add garlic; cook until light golden-brown (1 ½-2 min.) Add sausage; sauté...

Easy
Serves 4

In a medium skillet over medium heat, melt butter; sauté shallots and garlic until translucent. Add cream to skillet; simmer, stirring constantly, until slightly thickened (3-4 min.). Add cheese;...

Easy
Serves 4

In large saucepan, combine chicken stock and wine. Simmer over medium heat until reduced to 1/4 cup (10-12 min.). Stir in whipping cream. Reduce heat to low. Whisk in butter, one cube at a time...

Easy
Serves 4

In an extra-large saucepan, heat oil over medium heat until shimmering; sauté onion until very tender and light golden-brown (about 8 min.). Add garlic; cook and stir until fragrant and light...

Easy
Makes about 3 cups or enough for about 1 lb. dry pasta

In large stockpot, cook pasta according to pkg. directions. Meanwhile, in large sauté pan, heat 1/4 cup olive oil over medium-low heat. Add garlic; sauté until slightly golden (1-2 min.). Add...

Moderate
Serves 4

Melt 3 tbsp. butter in a large saucepan over medium-high heat until it is slightly brown. Add sage leaves; cook just a few minutes until slightly crisp, making sure the pan is not overcrowded and...

Moderate
Serves 4

Pulse all ingredients together in a food processor until well blended but still slightly chunky.Good to Know: This also makes a delicious alternative to traditional basil pesto on pasta,...

Very Easy
Makes about 3/4 cup

Pulse all ingredients together in a food processor until well blended but still slightly chunky.Good to Know: Cover with a thin layer of olive oil and store in the refrigerator up to 3 days.

Very Easy
Makes about 1/2 cup

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