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Talley Vineyards

Alyssa Ball, Direct Sales Manager
 
September 23, 2016 | Marketing, Wine | Alyssa Ball, Direct Sales Manager

An Old Favorite

The first cookbook I ever owned was given to me as a birthday gift from my grandparents.  I received it on January 3, 1984, and I still have it.  In fact, I still use it.  The cookbook title is Easy Basics for Good Cooking and I’ve always found the title to be true.  The same recipes that felt accessible to me as a child are continuing to serve me well all these years later.

Shortly after receiving Easy Basics for Good Cooking, my best friend Heather and I used the Fettuccine Verde recipe in the book to cook a special meal for our parents.  It turned out well and I remember the two of us feeling very proud of our accomplishment.  I don’t know if it stems from that moment of satisfaction, but I still frequently use that recipe as one of my “go to meals” when I have dinner guests.  Over the years, I’ve tweaked the forgiving recipe in many ways.  I’ll often up the nutritional content by adding a variety of sautéed vegetables or add some protein with roasted chicken.  Because I have to worry about things I didn’t consider in 1984, I always cut the amount of butter and replace the heavy cream with half and half.  Of course, now I am fortunate to have a great variety of Talley Vineyards wines accessible so I can choose the perfect pairing.  (I always go with a Chardonnay but, full disclosure, Chardonnay tends to be my top choice no matter the scenario!)

Here’s the recipe for anyone who’d like to give this easy basic a try:

Fettuccine Verde

  • 12 ounces fresh fettuccine, or 8 ounces dried fettuccine noodles
  • Boiling salted water
  • 6 Tbsp butter
  • 1 cup sliced scallions
  • 2 cloves garlic, minced
  • 1 cup cream
  • 1 cup Parmesan cheese
  • Salt and pepper
  • ¼ tsp ground nutmeg

Following package directions, cook fresh or dried noodles in a large kettle of boiling salted water until al dente; then drain.

While noodles are cooking, melt butter in a wide frying pan over medium-high heat.  Add scallions and garlic and cook, stirring, for 2 minutes.   Add cream and boil rapidly until slightly thickened and large shiny bubbles form (about 2 minutes).  Add hot drained noodles to pan and toss gently.   Add ½ cup of the cheese and toss until noodles are evenly coated.  Add another ½ cup cheese and salt and pepper to taste; toss again.  Sprinkle nutmeg over the top just before serving.  Makes 4 servings.  Pairs beautifully with Oliver’s Vineyard Chardonnay!

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