fettuccine Archives - Taste With The Eyes

Black Cod over Fresh Fettuccine in Dashi Broth

Black Cod over Fresh Fettuccine

Black Cod over Fresh Fettuccine in Dashi Broth
Shiitake, Castelvetrano Olives, Fried Garlic, Chives

Here’s another excellent dish inspired by Nobu Matsuhisa, where he gives Japanese noodles in hot broth a Western twist by substituting Italian pasta.

Since there are but a few ingredients – where olives play a big role – choose super-tasty, buttery, meaty Castelvetrano olives. And the pasta has to be fresh, not dried, where the tender velvety texture is heavenly in the savory umami-rich dashi broth. Flavorful earthy shiitakes are wonderful in this dish, oyster or chanterelle mushrooms would work also, however common button mushrooms would be way too boring. Lastly, the star is black cod (aka sablefish), with its silky-rich luxurious flesh and its contrasting crispy skin.

Black Cod over Fresh Fettuccine Recipe

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Bay Scallop Marsala Fettuccine

I’m going to apologize for not sharing this bay scallop pasta dish sooner. It’s always a big hit – delicious, easy, quick, fabulous.

The cost for premium frozen bay scallops from Baja, Mexico are about $3 per person, and the rest of the ingredients are also very reasonable. The recipe calls for 2 tablespoons of Marsala wine per serving, I definitely recommend “the good stuff.”

It’s a super-flavorful, stunning pasta dish thanks to briny, slightly sweet and buttery scallops; the complexity of marsala wine; earthiness of mushrooms; and rich cream. I bet if you prepped everything in advance, it could be on the table in less than 20 minutes?

Be sure to use fresh pasta here, its tender velvety texture pairs wonderfully with the creamy marsala sauce.

Bay Scallop Marsala Fettuccine

Bay Scallop Marsala Recipe

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Springtime Pasta with Asparagus and Peas

Springtime Pasta with Asparagus and Peas
Sour Cream, Meyer Lemon, Farmer Cheese, Chives & Dill

Ah springtime! Surrounded by vibrant colors, fresh herbs and flowers, a bowl of Meyer lemons, fresh English peas and asparagus…a pasta dish was just bound to take shape. A tangy, lemony, fresh, green, bright, herby fettuccine that is. Perfectly balanced, a perfect springtime meal for lunch or dinner alfresco…

Springtime Pasta Recipe

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Dandelion Greens Pesto

Dandelion Greens Pesto with Fettuccine

The organic red-stemmed dandelion greens (pissenlit rouge) at the farmers market looked so perky and pretty, I couldn’t pass them up, but had no idea what I would do with them.

Turns out there was fresh fettuccine in the fridge and there seemed to be some affinity…

Dandelion greens are bitter and peppery. I paired the edgy greens in a pesto with a 3:1 ratio of slightly sweet and soft baby spinach to tone them down, but not too much. Parmesan and fruity olive oil balance the bitter flavors. Lemon juice adds bright notes. It is an intriguing yet tasty departure from our beloved basil pesto.

And apparently dandelion greens are a top source of prebiotics, a specific carbohydrate that feeds probiotics. Prebiotics are high in an indigestible fiber called inulin, which enhances the gut’s production of friendly bacteria. (Source: Cooking Light)

Dandelion Greens Pesto Recipe

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A Celebration of Green: Herbed Fettuccine, Spinach-Poached Egg

A Celebration of Green

Herbed Fettuccine, Spinach-Poached Egg, Artichoke Heart
Asparagus, Baby Heirloom Tomato, Shredded Parmesan, Raw Pepitas
Tarragon, Marjoram, Thyme, Chervil

I simply cannot go to the Farmers Market without bringing home load of …everything green. Yesterday’s haul included tomatillos, asparagus, artichokes, raw pepitas, spinach, chervil, jalapeños, chervil, chives, little green tomatoes, sage, basil, tarragon, summer squash, thyme, marjoram. And probably more.

What shall I do with all this GREEN stuff? Pairing with pasta sounds good…but not all the produce can end up in the final dish. It has to be balanced, the herbs and other ingredients have to harmonize. Alas the tomatillos, summer squash & jalapeños will be saved for another day. Asparagus stays. I’ll use marjoram for pretty floral and subtle lemony notes, tarragon for its sweet anise-like spice, thyme for pungency and earthiness, and chervil for its bright green color and lacy texture.

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