Check out this delicious dish. Sprigs of dill just sprinkled all over, oh so delish.
This is a creamy pasta dish, sort of a play on fettuccine alfredo, however unfortunately in my opinion, this does not quite live up to its more sinful cousin.
It was pretty good, but I think that the texture of the sauce was a bit off and it just needed something, but I couldn't put my finger on that something.
I did sub whole wheat noodles and I think that was a mistake.
Sometimes it works and sometimes it so does not, this was one of those "so does not" times.
I also took out the asparagus (because Logan won't eat it for whatever reason) and used broccolini.
However, overall this was pretty good, definitely edible and even not bad heated up as leftovers.
See if you can put your finger on the "something" that I'm referring to. I welcome your opinions!
Creamy Fettuccine with Asparagus
1/4 cup pine nuts
3/4 lb fettuccine
2 bunches asparagus trimmed, halved lengthwise, and cut crosswise in thirds
4 oz creamy goat cheese, broken into pieces
2 T grainy mustard
2 T snipped fresh dill
In a large pot of boiling salted water, cook the fettuccine until al dente, according to package instructions.
Adding the asparagus during the last 5 min of cooking.
Reserve 1 cup pasta water; drain.
Return pasta, asparagus, and reserved pasta water to the pot. Toss with the goat cheese, mustard, dill and toasted pine nuts.
Season with S&P, serve immediately.
Logan Rating: ***