1 1/2 lb Fresh egg & spinach pasta
1/4 lb Butter
2 tb Flour
2 c Cream
1/4 ts Fresh ground nutmeg
1 1/2 c Asiago Cheese; in sm cubes
1/2 c Red bell pepper; julienne
Fresh ground black pepper
Melt butter in a saucepan. Add flour and cook until bubbly.
Whisk in cream and nutmeg until smooth and thick. Stir in
cheese and whisk until it melts.
Cook pasta until al dente (slightly chewy), add cheese sauce
and red pepper. Adjust seasoning and garnish.
VARIATIONS: This dish is great prepared with pasta of any
width and can be served as an entree with shrimp or scallops
added. A colorful combination of green and white pasta,
called "straw and hay," is usually coated with a rich cheese
sauce such as this Asiago recipe. Serve pasta as a first
course, or with a meal. The sauced pasta goes well with veal