Creamy Basil Fettucini
Blend a béchamel sauce with some fresh basil, stir in a pound half cup of grated parmesan cheese, and toss over pasta.
Broiled game hen completely optional.
What? You don’t know how to make a béchamel sauce?
- 2 cups of 2% milk
- 1 tbs. of butter
- 1 heaping tbs. of flour
- 1 tsp salt (or to taste)
- Pepper, garlic, or red pepper – to taste
Melt 1 tbs. of butter in a sauce pan over medium high heat. Once the butter has stopped foaming (there will still be bubbles, just no new bubbles forming) whisk in 1 tbs. flour.
Whisk the flour and butter together to a paste. At first the flour-butter will clump together, but soon it will soften and start to bubble a little bit. Allow this mixture to cook for a minute or two, just until it starts to brown and smell nutty.
While whisking, pour in 2 cups of milk. Continue mixing until the flour-butter mixture has completely blended with the milk.
Add salt, pepper, red pepper, and/or garlic to taste (depending on your sauce’s final destination).
Let the sauce simmer (slowly bubbling) until the sauce is thick enough to coat the back of a spoon.
Once the sauce is thick enough, turn the heat way down until the sauce is needed.
With the sauce ready, you can spoon a small amount into a blender with fresh, roughly chopped basil. Blend until green and smooth, then add back to the rest of the sauce.