Goldie Locks Linguini

Goldie Locks Linguini

~(Adapted from a recipe that had been adapted, so feel free to adapt it as well!)
This will be incredible on a hot summer evening! This can be done easily in the kitchen, on the patio BBQ or by the camp fire!!
Serves 4


Ingredients
⅓ cup dry white wine (cook should enjoy a glass during preparation)
4 chopped green onions (the whole thing)
⅓ cup heavy cream (you could skip this if you are camping or don’t have the cream readily available, the sauce will just be a little less creamy)
Freshly ground black pepper
Freshly ground nutmeg
200 grams Fourme d’Ambert or your favourite blue cheese, cut into small melting size pieces
1 small bunch fresh basil, chopped
440 grams or 12 ounces of linguine or whatever a serving for 4 looks like to you

Preparation and cooking:


Fill a large pot and bring to a boil over high heat.


Add wine to a medium saucepan and bring to a boil.


Reduce heat to low and stir in cream.


Season with salt, pepper and nutmeg to taste.


Simmer 5 minutes.


Remove from heat, and stir in cheese and basil.


Cover, and keep warm (I try to time it so it is ready at the same time as the pasta).


Add pasta to boiling water, and cook until al dente.


Drain.


Add sauce to pasta, and toss gently.


If you want it to be quick and easy simply stir all ingredients in with the hot pasta after you have drained it.


Serve immediately and enjoy.


Pair:
This is another recipe that will pair nicely with a Pinot Gris, Sauvignon Blanc, Chenin Blanc or Chardonnay. But don’t be afraid to try pairing this with your favourite red!