Recipes

1/2 cup pinenuts (pignoli toasted 10 minutes – use whole)
1 cup pecans, toasted 10 minutes (use very coarsely chopped)
3 T. sweet butter
4 cups heavy cream
2 T. finely chopped shallots (or scallions)
1/2 lb. Asiago cheese, grated
1/2 t. white pepper
1-1/2 lbs. any pasta except spahetti, noodle type

Melt butter on medium heat and saute shallots or scallions about 1-1/2 minutes just until soft. Add the cream and begin to boil it over moderate heat to prevent boiling over and boil for about 10 to 15 minutes until reduced to about 3 cups. Reduce the heat to low and add the cheese and pepper and stir until this sauce is smooth, set aide and keep warm.
Cook the pasta in lots of boiling water until firm (al dente) to suit your taste, drain in colander, return to the pot and add the sauce and toasted nuts and toss gently.
Serve on heated platter or casserole.