April 01, 2024

Hello Foodie Friends

Today's we're cooking a Fettuccine recipe with about half it's normal fat content and where the fat goes away there's a burst of flavor in it's place. What more could you ask for? I recommend sticking with the fresh pasta as this recipe calls for rather than opting for boxed. Your meal needs only to be accompanied by a fresh salad, crusty rolls and perhaps a nice cold beverage and your good-to-go! However, you would add any protein to this for an even heartier meal too.

Enjoy!
Marzee
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FETTUCCINE WITH CREAMY BASIL SAUCE

INGREDIENTS:
1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)

DIRECTIONS:
Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (through the pepper); process until smooth. Stir in pine nuts. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sauce in a large bowl; toss well. Garnish with fresh basil, if desired.

MARZEE's CORNER

PINE NUTS?

Technically, pine nuts aren't nuts, but rather seeds in the cones of certain pine trees. Of the hundred or so species of pine trees around the world, about a dozen in the Northern Hemisphere yield desirable seeds. The creamy flesh has a piney, resinous flavor that hints of the earth, the woods.

Pine nuts are prevalent in the food of the Mediterranean, Middle East, and North Africa, where they are eaten in hand as snacks as well as used in a disparate list of cooked dishes.

Toasting pine nuts draws out a deeper intensity of flavor. This takes just two or three minutes in a dry skillet or six to eight minutes in an oven preheated to 350 degrees. They store well in a sealed container, but because of their oil content, do eventually go bad.