SAVOURY SAUCES: This is my version of a good alternative sauce for pasta.

PARSLEY-CREAM SAUCE

 

 

 

100gm. curly leaf parsley                                           

100gm. watercress

4 tbsp. whipping cream                                               

salt and pepper                                               

1 cup chicken or vegetable stock

 

 

 

Wash the parsley and watercress, discarding thick stalks.  Blanch parsley in a pot of boiling water for 4 minutes, then add watercress and continue cooking 1-2 minutes more.

 

Drain well and arrange blanched leaves on a dry clean tea towel.  Roll up and squeeze the towel tightly to extract all the water.

 

Transfer leaves to the bowl of a food processor fitted with steel blade. Add cream and seasoning and puree until smooth, scraping down the sides frequently, until the consistency of the sauce becomes quite silky.  Add the stock and blend in well.

 

Return the sauce to saucepan over medium-high heat. Bring to a gentle boil and simmer 1-2 minutes. Adjust seasoning. Toss sauce with fresh-cooked pasta.