Categories: Pasta 
      Yield: 6 servings 
  
      1 c  Heavy cream                       1/4 c  Pine nuts; toasted 
    1/4 c  Butter                              1 tb Dill; or 
    1/4 c  Flour                               1 ts Basil 
      1    Shallot; chopped                         Salt & Pepper to taste 
    1/2 c  White wine                          8 oz Pasta; cooked and drained 
  
  Melt the butter (or margerine) in a saucepan.  Whisk in the flour, and 
  whisk until smooth and thickened. 
   Gradually add heavy cream and wine, stirring constantly until smooth. Add 
  dill (or preferred herbs) pine nuts and salt and pepper to taste. Thin the 
  sauce with additional cream if necessary. Toss with prepared noodles. This 
  sauce is also very good served over fish. Barb Day