INGREDIENTS:2 ¼ cups butter or margarine
6 cups dry white wine
9 Tbsps. flour
4 ½ cups half and half
6 bunches Broccolini
5 packages fresh linguine (27 oz.) cut into thirds
Vegetable oil as needed
3 cups mini cherry tomatoes
7 cups fresh basil leaves, julienned
Salt and freshly ground black pepper, to taste
3 cups coarsely grated Romano cheeseDIRECTIONS:1. Make Sauce: Melt butter in a large, high-sided sauté pan; whisk in flour and cook roux until bubbly. Slowly whisk in wine and half-and-half and cook, stirring until thickened and any starchy taste has cooked out. Make ahead to this point. Reserve.
2. Prepare Broccolini and Pasta: Drop Broccolini in a large saucepan of boiling water. After 3 minutes, scoop out, drain, reserve. Return water to a boil, add fresh linguine and cook until al dente. Drain and toss with just enough vegetable oil so that linguine does not stick together. Reserve.
3. Just Before Service: Heat sauce to a slow boil in a large kettle. Add tomatoes and basil and cook 1 ½ minutes. Add Broccolini and pasta and heat through. Add cheese, stirring to evenly distribute. Season with salt and pepper to taste. Serve at once with additional cheese or black pepper on top, if desired.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: A Food Management Recipe of the Month
