Nut Pesto Sauce, Alla Teresina
1 Tablespoon Butter
1 Small Clove of Garlic, Chopped
1/4 cup White Wine or Cognac
6 to 8 Tablespoons Heavy Cream
4 teaspoons Sicilian Nut Pesto of your choice (Almond, Hazelnut, Pistachio, Almond & Pignoli)
1/2 pound Penne

Cook pasta according to package directions, until al dente.

In a separate saucepan, over low heat, melt butter and add chopped garlic. Add wine or cognac and stir for 2 minutes. Stir in cream and simmer for an additional 2 to 3 minutes. Add Sicilian Nut Pesto and stir for 3 minutes. Toss with freshly prepared hot pasta, garnish with raddichio and enjoy!