PASTA WITH CHESTNUT SAUCE

Food processor or blender

1 small stainless steel saucepan

1 large stainless steel saucepan (for cooking pasta)

1 medium-sized stainless steel frying pan

Small sharp stainless steel knife

10 Italian chestnuts

Extra virgin olive oil

Butter

Chicken broth

Heavy whipping cream

Quinoa or spelt flour

Salt

Ground white pepper

Onion juice

Garlic juice

Fresh grated Parmesan cheese

Fettuccine pasta

Fresh steamed mixed vegetables or frozen vegetables, thawed (optional)

Cooked chicken or fish (optional

Make a slit with a small, sharp stainless steel knife on the flat side of the chestnuts. Place them in a small saucepan and add just enough water to cover them. Bring to a rolling boil and cook chestnuts for 5 to 6 minutes. Remove from heat and cool. Do not drain.

2

Fill a large saucepan with water and bring to a boil. Cook fettuccine or other pasta according to package directions.

3

Peel and chop chestnuts. Place them into a blender or food processor along with cooking water and 1 tbsp. extra virgin olive oil. Blend until smooth. Set aside.

4

In a medium-sized stainless steel frying pan over low heat, add 2 cups heavy whipping cream, 1/2 stick butter, 2/3 cup chicken broth, 3 tbsp. quinoa or spelt flour, 1/2 tsp. salt and 1/4 tsp. ground white pepper.

5

Stir together cream, butter, chicken broth, flour, salt and pepper until blended. Add a dash of onion juice and a dash of garlic juice. Continue to cook over medium low heat until smooth and thick.

6

Add 1/2 cup freshly grated Parmesan cheese and the pureed chestnuts. Stir until well blended. Remove from heat.

7

Add vegetables and meat, if using, to the pasta during the last minute or two of cooking. Drain pasta and vegetables, transfer to a large bowl and toss with sauce. Serve immediately, along with a bowl of freshly grated Parmesan cheese.