Blueberry pasta

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for the blueberry pasta dough:

for the amaretto cream sauce

This makes a very nice light dessert or snack.

Make the blueberry sauce/puree first, as you need some to make the pasta.

Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat.
Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta.
Mash with a fork or puree with a blender.
Using a food processor make the pasta dough so that it forms a solid ball.
Roll the dough out on a lightly floured surface and cut the tagliatelle shaped strips, or wind through a pasta machine.
Let the pasta dough dry while you make the amaretto sauce.
Mix the ingredients for the amaretto sauce together for a creamy smooth sauce.
Cook the pasta in boiling water until al dente. It will only take 3-4 minutes if the pasta is fresh.
Serve the pasta with the amaretto sauce and the blueberry sauce.

Notes:

It can be made non-alcoholic by omitting the amaretto and using almond flavor instead.

yongfook says
you're a software developer and you cook (and photograph) like this!? respect. this looks like something a professional chef would make.
netwalker says
no, my wife is the cook, the recipes are a joined effort, just as the food styling and then I take the photos before we eat it all up.
winnie says
Fantastic idea!! Looks (and i'm sure it also tastes) Great!!
tommy says
I saw some dried blueberry pasta in Berlin, and wondered what sauces they could be paired with. Thanks for the idea!
MrsThPoint says
wow...this looks wonderful and exotic I am sure going to make it.
anjelikuh says
o woww, this has got to be the most creative dish i've seen so far.

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