weekend recipe - Fine Herb Fettuccine

Want a quick and easy recipe that will use fists full of fresh herbs from the garden, I have found it for you.  Light flavor-filled and easy, you can even make this after a day in the garden weeding, with your trimmings.  If you can get fresh fettuccine, it is even better.

Fettuccine with Fine Herbs

1 Tbls. unsalted butter

½ cup whole milk-ricotta

1 Tbls. finely chopped chives

1 Tbls. chopped tarragon

2 Tbls. chopped flat-leaf parsley

2 Tbls. chopped chervil (or additional parsley)

3 Tbls. finely grated Parmigiano-Reggiano

¼ tsp. kosher salt

6 ounces fettuccine noodles

fresh ground pepper

Bring a large pot of salted water to boil.  Meanwhile place the butter in a large stainless steel mixing bowl and set it on top of the boiling water.  When the butter is melted, take it off the water and stir in the ricotta, herbs and Parmesan and salt.

Boil the pasta until tender, but still slightly firm, usually 2 to 4 minutes.  Scoop about ½ cup of the cooking water from the pot, then drain the noodles.  Using tongs, toss them together with the ricotta and herbs.  Along with as much of the reserved pasta water as it takes to create a creamy sauce.  Grind some black pepper on top and serve immediately.

Tomorrow (July 8th) I will be at the Elmhurst Garden Walk and Faire located in Elmhurst, IL at Wilder Park (near the intersection of Cottage Hill and Church Roads) from 9:30 AM to 4 PM.  We will have our entire selection of herb cooking blends, herb teas and bath items and I will get the chance to show off my new display units!  I am so excited.  Please stop by and say Hi!