*  Exported from  MasterCook  *
                          Pasta with Asiago Cheese
 Recipe By     : Wisconsin Trails Magazine (1988: Digest)*
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Net-It
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        fresh egg and spinach pasta -- see tip
      1/4  pound         butter
    2      tablespoons   flour
    2      cups          cream
      1/4  teaspoon      freshly ground nutmeg
    1 1/2  cups          Asiago Cheese -- cut in small cubes
      1/2  cup           red pepper -- cut in slivers
                         freshly ground black pepper
 Melt butter in a saucepan. Add flour and cook until bubbly. Whisk in cream
 and nutmeg until smooth and thick. Stir in cheese and whisk until it melts.
 Cook pasta until al dente (slightly chewy), add cheese sauce and red
 pepper. Adjust seasoning and garnish.
 [MC-Per Serving: 742 cals, 43g total fat (52%cff)]
 TIP: Recipe makes enough sauce for 1 to 1+1/2 pounds of pasta.
 VARIATIONS: This dish is great prepared with pasta of any width and can be
 served as an entree with shrimp or scallops added. A colorful combination
 of green and white pasta, called “straw and hay,” is usually coated with a
 rich cheese sauce such as this Asiago recipe. Serve pasta as a first
 course, or with a meal. The sauced pasta goes well with veal or chicken. 
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 NOTES : *Recipe from the “Best of” articles published in the Wisconsin
 Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
 Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
 Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).]  Pat Hanneman’s
 Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
 mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum. 
 Nutr. Assoc. : 1418 0 0 0 0 0 0 0 0