Pasta and Pine Nuts

1 c Heavy cream

1/4 c Butter

1/4 c Flour

1 Shallot; chopped

1/2 c White wine

1/4 c Pine nuts; toasted

1 tb Dill; or

1 ts Basil

Salt & Pepper to taste 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