This recipe comes from an old recipe book of mine by Pam Hirschsohn.
She enjoyed this sauce with spaghetti at an outdoor restaurant in Florence. Something different and only takes a few minutes.
GREEN PEPPERCORN SAUCE FOR PASTA Ingredients:
250mls (1 cup) chicken stock
250mls (1 cup) cream
60mls (4 Tablespoons) flour
10mls (2 teas) green peppercorns
Grated Parmesan cheese.
Put chicken stock, cream, flour and green peppercorns in a liquidiser and process for a few seconds. Pour sauce into a saucepan and bring to the boil to thicken, stirring all the time (add more cream if you like a richer sauce). Serve with pasta, topped with grated Parmesan cheese.