Pasta Amaretto Recipe

Pasta Amaretto Recipe

1/2 cup of almonds, slivered
1/2 cup of dairy sour cream
1/4 cup of butter
1/4 cup of amaretto liqueur
1 cup of fresh mushrooms, sliced
4 ozs. of cooked & drained spinach linguini
2 cups of Fontina cheese, shredded
1/4 cup of parsley (fresh) , minced (optional)

On a medium-sized skillet, melt 2 tbsps. of butter on medium flame and saute the almonds until they turn golden then set it aside.

In the same skillet where the almonds were cooked, melt another 2 tbsps. of butter and then saute the mushrooms in it.

Inside a big pan, combine together linguini, liqueur, sour cream, shredded cheese and mushrooms then mix them well until everything has been heated through.

Then add in the toasted almonds but leave a few to garnish. Add in the parsley also if you want. Best served when still hot.