The Presto Pasta Nights Round-Up #150 is less than twenty-four hours away, still plenty of time for you to cook up something fabulous to share. Thanks to those who have already sent me your dishes.
My contribution is an easy, dairy-rich recipe based on the classic Fettucine Alfredo. For those who want to cut back on the calories, you can omit the butter and substitute light cream or half and half for the heavy cream.
Farfalle Alfredo with Grilled Vegetables - My own recipe
1 pound farfalle (bow tie) pasta or other pasta of your choice
1 tablespoon olive oil
1 cup fresh peas
1 cup fresh asparagus tips
2 cups fresh mushrooms, sliced
1/2 teaspoon salt
1 additional tablespoon olive oil
1 large garlic clove, minced
1 large shallot, thinly sliced
2 tablespoons butter
2 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Handful fresh basil leaves, shredded
Bring a large pot of water to a boil. Cook pasta according to package directions.
As pasta cooks, brush 1 tablespoon of olive oil to coat a large cast iron or other skillet that does not have a non-stick coating. Heat skillet briefly over medium heat. Add peas and asparagus tips, tossing occasionally until they are browned and barely fork tender (about 5-6 minutes). (The peas will turn white before they shrivel to a toasted green color.) Remove vegetables from skillet and reserve them in a warm place. Add mushrooms, again tossing occasionally to brown. (They will shrink and release moisture before they start browning.)
While mushrooms are cooking (total time about 7 minutes), prepare Alfredo sauce. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat until thin (10 seconds). Add garlic and shallot, and sauté until they are golden and translucent (5 minutes). Add butter and allow it to melt before adding heavy cream and grated Parmesan. Stir to combine. Reduce heat to low. Let sauce come to a very slow simmer to thicken. Stir again, then keep warm on the lowest possible heat setting.
Drain pasta and combine it with Alfredo sauce in a large serving bowl. Toss gently to coat pasta. Salt the grilled vegetables, then mix them into pasta. Top with ground black pepper and shredded basil. Serve immediately. --
Been There, Done That ~
Muenster Macaroni and Cheese with Gherkins, Mustard and Caraway Rye Crumbs
Hungarian Mushroom Tarhonya Soup
Swedish Stuffed Potato Dumplings
Other People's Eats ~
Ricotta Gnocchi with Lemon and Thyme Butter
Ravioli alle Noci e Spinaci
Kalamata Olive and Almond Pesto