GREEN PEPPERCORN SAUCE FOR PASTA

This recipe comes from an old recipe book of mine by Pam Hirschsohn.

She enjoyed this sauce with spaghetti at an outdoor restaurant in Florence.  Something different and only takes a few minutes.

GREEN PEPPERCORN SAUCE FOR PASTA

 Ingredients:

  • 250mls (1 cup) chicken stock
  • 250mls (1 cup) cream
  • 60mls (4 Tablespoons) flour
  • 10mls (2 teas) green peppercorns
  • Grated Parmesan cheese.

Method: 

Put chicken stock, cream, flour and green peppercorns in a liquidiser and process for a few seconds.  Pour sauce into a saucepan and bring to the boil to thicken, stirring all the time (add more cream if you like a richer sauce).  Serve with pasta, topped with grated Parmesan cheese.

Lyn Staples, Norgarb Properties Estate Agent
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