Primavera Sauce

(Makes 10 to 12 oz.)

  • 3 tbsp.  Extra Virgin Olive Oil
  • 3  Scallions, Finely Chopped
  • 1 tbsp.  Minced Garlic
  • 1 tsp.  Dried Sweet Basil
  • 1/4 tsp.  Dried Oregano
  • Pinch Ground Black Pepper
  • 8 oz.  Bonewerks Culinarte Demi Glace de Poulet Classic
  • 2 to 4 oz.  Hot Pasta Water
  • 2 oz.  Grated Romano or Parmesan Cheese
HEAT olive oil in large skillet. Add scallions, garlic, basil, oregano and black pepper; sauté lightly. Stir in Bonewerks Culinarte Demi Glace de Poulet Classic and bring to a boil. Reduce heat and add enough pasta water to reach a desired consistency. Stir in Romano cheese.