Four-Herb Fettuccine with Green Vegetables and Shaved AsiagoTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:192.7 kcal
Proteins:8.5 g
Fats:7 g
Carbohydrate:24.3 g
Fibers:1.6 g
Sugar:1 g
Cholesterol:34 mg
Sodium:1543.7 mg
Calcium:104.6 mg
Energy:668 kcal
Proteins:29.5 g
Fats:24.2 g
Carbohydrate:84.2 g
Fibers:5.5 g
Sugar:3.6 g
Cholesterol:117.7 mg
Sodium:5350.1 mg
Calcium:362.5 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
medium green tomatoes
200
ml
snow peas
250
ml
packed spinach leaves
3
green onions
1
medium zucchini
16
fresh basil leaves
65
ml
coarse salt
65
ml
extra virgin olive oil
15
ml
garlic purée
375
ml
vegetable broth
freshly ground black pepper
680
g
fresh semolina pasta dough, cut into fettuccine
45
ml
chopped chervil
30
ml
chopped oregano
30
ml
chopped chives
200
g
asiago cheese
see pasta
METHOD
Garlic puree
- Preheat oven to 100 °C (200 °F). Tightly wrap garlic in aluminium foil. Bake about 1 hour for whole bulbs - 30 minutes for halved bulbs.
- Using a very sharp knife, cut whole bulb in half crosswise, and gently force "jam" out by pushing on the closed end.
- For every 6 cloves, blend in 1 tbsp of extra virgin oil - using a fork or a small food processor.
Method
- Place a small pan of water over high heat. Bring to a boil.
- Cut an X at the bottom of each tomato. Dip tomatoes in boiling water for 30 seconds, or just until skins have loosened but tomatoes have not softened. Do not turn the heat off.
- Rinse tomatoes under cold running water. Peel, core. and seed them. Remove membranes and cut tomatoes lengthwise. into 1/8-inch strips. Set aside.
- Top and tail the snap peas. Wash them well. Place in boiling water for 10 sec-onds. Drain and immediately place in an ice-water bath to set texture and colour. When chilled. remove from ice bath. Pat dry and set aside.
- Wash and dry spinach. Trim off any hard stems. Stack leaves and cut into ¼-inch dice. Set aside.
- Trim scallions and wash well. Pat them dry and cut crosswise on the diagonal into 1/2-inch lengths. Set aside.
- Wash zucchini. Trim and cut it in half lengthwise. Holding zucchini together. cut it crosswise into 1/8-inch-thick slices. Set aside.
- Cut basil leaves into chiffonade. Set aside.
Cooking
- Bring 2 gallons of water and 1/3 cup salt to a boil over high heat.
- Heat olive oil in a large sauté pan over medium heat. Add the garlic puree and stir to combine. Stir in snap peas, Spinach, scallion, and zucchini and sauté for 2 minutes. Add the stock and tomato and bring to a boil. Lower heat and simmer for 2 minutes. Remove front heat and season to taste with salt and pepper.
- Place the pasta in the boiling water and cook for 3 1/2 to 4 minutes, or until al dente - You can use dried pasta, but remember to adjust the cooking time accordingly.
- Drain well but do not rinse. Immediately add pasta to the vegetables. Add the basil chiffonade and chopped herbs and toss to combine. Taste and adjust the sea-soning with salt and pepper.
Presentation
- Heap equal portions on each of 6 warm dinner plates.
- Using a cheese shaver or a very sharp knife. shave the cheese over all. Serve immediately.
SOMMELIER
Iron Horse Sauvignon BlancCHEF'S NOTES
Light, very healthy. and overwhelmingly green, this is a vegetarian delight. I originally conceived the core of this dish for a vegetarian client's fiftieth birthday. Over the years it has evolved to include other herbs and vegetables. Although I'm sure that it will continue to evolve, the basic rules always remain: Use the best, freshest, greenest compatible herbs and only garden-fresh vegetables.
If you want to vary the vegetables, select those that require the same amount of cooking time, or blanch some in advance if necessary.
I really like the edge that the sharp Asiago adds when shaved over the pasta. However, you can use whatever grating cheese you like or use none at all!
