Post by chefkel on Apr 24, 2007 13:24:14 GMT -5
FETTUCCINE WITH ASPARAGUS, MORELS, AND TARRAGON
This pasta showcases spring produce.
8 ounces fresh morels, halved if fresh, or 1 ounce dried morels
3 tablespoons butter
1 cup (packed) sliced shallots
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
1 1/4 cups vegetable broth (if using fresh morels)
2/3 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon, divided
12 ounces fettuccine
1 cup grated Parmesan cheese, divided
If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese. One serving contains the following: 719.54 Calories (kcal), 41.5 % Calories from Fat, 33.20 g Fat, 18.81 g Saturated Fat, 96.84 mg Cholesterol, 77.23 g Carbohydrates, 5.82 g Dietary Fiber, 5.14 g Total Sugars, 71.41 g Net Carbs, 29.05 g Protein
Makes 4 servings.
Bon Appétit
April 2007
Bon Appétit Test Kitchen
This pasta showcases spring produce.
8 ounces fresh morels, halved if fresh, or 1 ounce dried morels
3 tablespoons butter
1 cup (packed) sliced shallots
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
1 1/4 cups vegetable broth (if using fresh morels)
2/3 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon, divided
12 ounces fettuccine
1 cup grated Parmesan cheese, divided
If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese. One serving contains the following: 719.54 Calories (kcal), 41.5 % Calories from Fat, 33.20 g Fat, 18.81 g Saturated Fat, 96.84 mg Cholesterol, 77.23 g Carbohydrates, 5.82 g Dietary Fiber, 5.14 g Total Sugars, 71.41 g Net Carbs, 29.05 g Protein
Makes 4 servings.
Bon Appétit
April 2007
Bon Appétit Test Kitchen