Monday, May 7, 2012

Spring Herb and Mushroom Pasta

This is a very lightly flavored pasta dish.  Perfect for a warm Spring evening.  Pair with a bottle of white wine and some crusty bread and you have the makings of a great night.

1lb fresh fettucine pasta
1 shallot chopped
2 cloves garlic
1 cup wild mushrooms, sliced
1/2 tomato chopped
1/4 cup fresh chives chopped
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
salt
pepper
3 T butter
1/2 cup whipping creme
1/2 - 3/4 cup pasta cooking water
handful of fresh chive blossoms to garnish
fresh grated parmesan cheese

Bring large pot of water to boil.  In a saute pan, saute mushrooms in 2 T butter until they just start to brown.  Add shallots and garlic and saute another 2 minutes.  Remove from heat.

Put fresh pasta into boiling water and cook about 3 minutes or according to package (if using dried pasta cook according to package directions).  Reserve 1 cup of the cooking water and drain the rest. Pour pasta into serving dish.

Pour 1/2 cup to 3/4 cup of the cooking liquid into the saute with the mushroom-tomato mix.  Cook over medium heat and stir until saucy consistency. Add fresh herbs.  Whisk in cream and 1 T of butter.  Add desired amount of salt and pepper.  Pour sauce over hot pasta and toss until well incorporated.  Break apart several chive blossoms and sprinkle over the top along with parmesan cheese.

Enjoy :)

Kathy 

4 comments:

  1. Oh this sounds lovely!! Even I can do this! And I love sauteed wild mushrooms! Yum! Thank you!! Take care
    x

    ReplyDelete
  2. This (and all the other recipes) sound delish! I love trying new food from other cultures. Whenever I travel I eat and drink my way across the country. I think I'll be eating my way through your blog too. Am following and looking forward to more recipes.

    ReplyDelete
  3. We now have an indoor herb garden containing parsley, thyme, oregano, sage, chives, and rosemary. We will add basils when they become available. (With basils, we like them to be nice and healthy size when buying so that we can use lots of them right away; and let the rest continue to grow.) This recipe will be perfect for using some of those wonderful herbs. They are our new babies in the house. :D

    ReplyDelete
  4. Kathy, this sounds absolutely delicious! There are so many of my flavor favorites there.

    I knew about your other blog but just discovered this one. While my dieting self is quite unhappy as I browse your fabulous recipes, my foodie self is leaping for joy! LOL

    ReplyDelete