Cool And Light Pasta And Herbs
Monterey's cool climate influence can be seen in this outstanding riesling.
Recipe Summary Cool And Light Pasta And Herbs
Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time.Ingredients | Jekel Riesling 20161 pound fettuccine pasta1 pound asparagus, trimmed and cut into 1 1/2-inch pieces1 cup frozen peas2 cups chopped fresh basil1 cup chopped fresh mint½ cup chopped fresh parsley (Optional)1 (4 ounce) package crumbled feta cheese with herbs3 scallions (green onions), chopped (Optional)2 tablespoons extra-virgin olive oil¾ teaspoon salt, or to taste¾ teaspoon ground black pepper, or to tasteDirectionsFill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine.Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.Info | Jekel Riesling 2016prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
TAG : Cool And Light Pasta And HerbsMain Dish Recipes, Pasta,
