Fettuccine Recipe
House Made Fettuccine with Peas, Squash, Zucchini, Portobello Mushrooms and Roasted Bell Peppers in Roasted Garlic Cream Sauce with Basil Pesto
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Ingredients
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Pasta
Vegetables
Sauce
Pesto
Method
Pasta Preparation
- 1
Make the Fettuccine Dough
In a large bowl, combine flour and salt. Make a well in the center, add eggs, and gradually mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll Out the Dough
Divide the rested dough into four pieces. Roll each piece out to your desired thickness using a pasta machine or a rolling pin. Cut into fettuccine shape.
Vegetable Preparation
- 3
Sauté the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced zucchini, squash, and sliced portobello mushrooms. Cook for about 5-7 minutes until tender. Add peas and roasted bell peppers, cooking for an additional 2 minutes. Season with salt and pepper to taste.
Sauce Preparation
- 4
Make the Roasted Garlic Cream Sauce
In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add roasted garlic and sauté for 1 minute. Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine and Serve
- 5
Combine Everything
Cook the fettuccine in a large pot of boiling salted water for about 3-4 minutes until al dente. Drain and immediately toss with the sautéed vegetables and cream sauce. Serve hot with a drizzle of basil pesto on top.
- 6
Make the Basil Pesto
In a food processor, combine fresh basil, pine nuts, garlic, olive oil, and Parmesan cheese. Blend until smooth and season with salt to taste.