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Grape and Hazelnut Pasta

Submitted by Clear Ridge Reporter

Serves: 4
Prep Time: 20 minutes

• 2 tablespoons chopped onion
• 1 large clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1/2 cup each milk and chicken broth
• 1/4 cup dry vermouth
• 2 cups California seedless grapes
• 1/4 cup each chopped basil and hazelnuts
• 1/2 teaspoon each salt and ground mustard
• Pepper and ground nutmeg to taste
• 8 ounces tubular pasta, cooked, hot

Saute onion and garlic in oil. Add flour; mix well. Gradually add milk and chicken broth. Stir in vermouth, grapes, basil and hazelnuts. Add seasonings; pour hot pasta and toss. Makes 4 servings.