National Sunflower
Association logo
10 oz linguini
1 shallot or 3 green onions
3 oz blue cheese
1 TBSP sunflower oil
1 3/4 cup light sour cream
1/2 tsp white pepper
1/3 cup roasted sunflower kernel
Cook linguini according to package directions. Peel shallot or onions and cut into small pieces. Fry shallot or onion in butter. Add sour cream. Heat shortly until sauce thickens. Crumble blue cheese with a fork, add to sour cream mixture, and heat until melted, stirring occasionally. Season with white pepper. Add 1/4 cup sunflower seeds to the blue cheese sauce. Serve the sauce over the hot, cooked noodles and top with chopped parsley and remaining sunflower kernels.
4 servings
|