Plate of linguini


  • 2 cups Shredded Promontory
  • 2 Tbs butter
  • 1 Tbs chopped garlic 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 3 cups chicken broth 
  • 1/2 pound linguini pasta 
  • 1/4-1/2 cup heavy cream 
  • 1/2 cup chopped cherry tomatoes 
  • fresh basil 
  • Balsamic reduction glaze for drizzling 



  1. Place a wide sauté pan on a stove top over medium heat. When the pan has heated up add butter and melt.
  2. When butter is melted add garlic, salt, pepper and sauté for 2 min.
  3. Add the chicken broth and turn up heat to high and bring broth to a boil.
  4. Add the pasta and turn down heat to medium. Slowly cook pasta about 10-12 min until pasta is al dente and most of the broth is absorbed.
  5. Add, heavy cream, cheese and tomatoes. Cook until cheese is melted and sauce is thickened.
  6. Remove from heat and sprinkle with fresh chopped basil and balsamic drizzle. Deliciously decadent!