Linguine with Limoncello Asiago Cream Sauce
Linguine tossed with a light and lemony Limoncello Asiago Cream Sauce makes the perfect, quick and delicious weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 lb. Linguine
- 2 c. Half and Half
- 2 tbsp. Butter
- 2 Cloves Garlic, minced
- 1/4 c. All Purpose Flour
- 1/4 c. Limoncello Liquor (or lemon juice for a nonalcoholic version)
- 6 oz. Fresh Asiago Cheese
- 1/4 c. Fresh Basil, torn into smaller pieces
- Kosher Salt & Black Pepper, to taste
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 it's 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.