Makes 6 cups

Ingredients:

12 tablespoons unsalted butter
1 cup diced roasted red peppers
3 garlic cloves, minced
2 cups heavy cream
1/2 cup fresh lemon juice
2 cups grated Parmesan
¼ cup chopped fresh basil
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

In a large sauce pan over medium heat, melt the butter. Add the peppers and garlic and sauté for 5 minutes. Add the heavy cream and lemon juice and bring to a boil. Remove from the heat. Add the Parmesan, basil, nutmeg, salt, and white pepper. Return to low heat and stir until it slightly thickens. Serve immediately.