Ease of Preparation: Easy
Yield: Serves 4-6
A comfort food classic, what could beat a bowl of creamy, cheesy pasta? How about the addition of toasty mustard seeds and peppery mustard greens for a grown-up kick and a dash of healthy greens!
Ingredients:
- Olive oil, for sauté
- 2 small shallots, minced
- 3 cloves garlic, minced
- 2 teaspoons (10 ml) mustard seeds
- 1 cup (240 ml) California Chardonnay
- 2 cups (470 ml) whipping cream
- 1 ½ tablespoons (22 ml) dry mustard powder
- 16 ounces (454 g) fresh fettucine
- 6 cups (1 ½ pounds) mustard greens, leaves only, cut into ½ inch (1.25 cm) strips
- 2 cups (470 ml) grated Parmesan cheese, plus extra for garnish
- Salt and pepper
Method:
Heat olive oil in a large skillet over medium-low heat.
Add shallots, garlic, and mustard seeds. Sweat until shallots are translucent and mustard seeds are aromatic, 2-3 minutes.
Add the wine, bring to a simmer, and reduce by half, 4-6 minutes.
Add the cream and reduce by half, 5-7 minutes.
Add greens and cook for 1-2 minutes until lightly wilted.
Add dry mustard and whisk. Remove from heat.
Meanwhile, bring a large pot of heavily salted water to the boil.
Cook the fettucine until al dente, 2-3 minutes.
Transfer the pasta directly into the pan of sauce using a wire strainer.
Toss the pasta until well coated. Remove the pan from the heat.
Sprinkle in the Parmesan and toss until the sauce is creamy. Season with salt and pepper.
Serve immediately, garnished with extra parmesan. Crack fresh pepper over top.
