Rosemary Pappardelle w/ Roasted Garlic Cream Sauce
2 large garlic bulbs
Extra Virgin Olive Oil
1 tablespoon butter
2 cups heavy cream
4 ounces chevre
4 bundles Rosemary Pappardelle from Ohio City Pasta
Broccoli
Salt and pepper to taste
1. Preheat oven to 375 degrees. Cut top off the garlic bulb and remove outer peel (leaving just the pell thats in the individual bulbs) Drizzle with EVOO, salt and pepper. Wrap in foil pouch and roast for 45-60 minutes. Remove from oven and let cool.
2. Heat in a large saucepan on low heat: heavy cream, butter, and chevre. Remove peels from garlic and puree in a mini food processor or mash with a fork. Either way, be sure to add the remaining EVOO from your foil pouch to the puree.
3. Add garlic puree to heavy cream mixture and bring just to a boil, stirring constantly. Do not overcook.
4. Boil pasta and brocoli for 4 minutes. Drain and top with roasted garlic cream sauce. Enjoy!
