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PASTA IN A LEMON CREAM SAUCE WITH HOT CAPICOLA, MUSHROOMS AND MICROGREENS
adapted liberally (how else?!) from The New York Times

12 oz. fettucine (I chose fresh spinach & whole wheat fettucine from DiFiore’s Ravioli Shop)
zest of 2 lemons (use a microplane)
juice of 2 lemons (keep separate from zest)
1 cup heavy cream
1/2 teaspoon Kosher salt
sprigs of fresh thyme (optional)
4 mushrooms (I used baby bellas/cremini), sliced a bit thin
1/4 pound Fiorucci hot capicola , sliced thin, then cut in ribbons (found locally at Price Chopper)
1.5 oz. spicy blend microgreens
Pecorino Romano to serve at the table

Have you played with microgreens? I picked these up at Whole Foods. As you can see, they’re SUPER nutritious! And SUPER delicious! It says so right on the packaging. 🙂

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Rinse microgreens and set aside. Zest lemon with a microplane.

In a small frying pan, melt a pat of butter on medium to medium-high heat, sauté mushrooms till browned on both sides. When mushrooms are cooked most of the way through, add ribbons of hot capicola to warm them through, then remove from heat.

Meantime, bring a large pot of salted water to a boil. Cook fettucine till tender. Drain, then return to the pot.

About 5 minutes before fettucine is done, in a small saucepan, combine lemon zest, cream, thyme (if using), salt to taste (I only added a touch at the table) and black pepper.  Cook on medium heat for two minutes or until cream comes to a boil.

Pour cream mixture over drained fettucine into large pasta pot. Add lemon juice. Stir to coat pasta evenly; add mushrooms and capicola. Cook over medium heat, stirring till most of the liquid is absorbed, 1-2 minutes. Toss in most of the microgreens, saving some to garnish the top of each dish.

Happy spring! That’s exactly what this dish tastes like.

 

 

 

 

 

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