SEATTLE —
Fettuccine with Crème Fraiche, Lemon, and Herbs
from Wildly Beloved Foods
Yield: for two lucky people
Ingredients:
- 8 oz Fresh Fettuccine
- 1 tbsp Butter
- 2 tbsp Shallot, thinly sliced
- ¼ cup Crème fraiche (or more, to taste)
- 2 tbsp Dill, chopped
- 2 tbsp Parsley, chopped
- 2 tbsp Chive, sliced
- 1 each Lemon, for zest and juice
- As needed Salt and freshly ground pepper
- As needed Hard grating cheese such as Parmesan or pecorino
Instructions:
Bring 4 quarts of water and 1tbsp salt to boil in a 6 or 8 quart pot. Meanwhile, place a 10” skillet over medium heat and add the butter and shallot. Cook, stirring frequently, until the shallot has softened. Drop the pasta in the water to cook and set a two minute timer. Lower the heat a bit under the skillet and add the crème fraiche, herbs, a little bit of lemon zest, and a few grinds of black pepper. When the pasta is ready, drain and immediately add to the skillet, off the heat. Gently stir to marry the pasta and the sauce. Add a squeeze of lemon juice. Taste the pasta and add salt, pepper, or lemon juice, as needed. Gently pile in serving dishes, garnish with a bit more fresh herb, and a few shavings of cheese of your choice. Enjoy!
Notes:
This is an easy, playful recipe that works with many different flavors. Any combination of herbs you enjoy is great here. Mint, tarragon, or chervil are nice additions in the summer, rosemary and savory are nice in the fall. A Meyer lemon is a nice choice in the winter. Thinly sliced leeks or green garlic can be substituted for the shallot.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.