Our Valentine’s Day Feast Fifth Course was lemon spinach fettucine with…
Lemon Spinach Fettucine Ingredients:
8 oz. fresh baby spinach, 2 1/2 c. flour, 4 eggs, 2 tsp. lemon zest, fresh ground sea salt
Lemon Spinach Fettucine Directions:
Bring water to boil, add fresh spinach until leaves wilt. Cool spinach leaves in an ice bath, drain. In food processor, purée spinach, eggs, lemon zest and salt together. Change the blade in the food processor to the dough blade. Add flour and combine dough. Kneed dough on a well floured surface. Form dough in a ball and cover with a warm moist towel. Allow dough to rest. Cut dough into pieces and run through pasta press. Add salt to water and bring to boil. Boil pasta for about 5 minutes and drain, reserved 1/2 c. of the liquid.
Lemon Cream Sauce Ingredients:
2 Tbsp. butter, 1 Tbsp. minced onions, 2 tsp. lemon zest, 4 pieces of chopped bacon, 1/4 c. champagne, 1/4 c. reserved water from pasta, 1 c. heavy cream, 1 Tbsp. crushed red pepper, locatelli romano
Lemon Cream Sauce Directions:
Melt butter in pan and brown onions and bacon. Add starch water, champagne and lemon zest to pan and bring to a boil. Add cream and simmer over medium heat. Toss pasta in sauce and turn until well coated. Serve hot with fresh grated pecorino romano and crushed red peppers sprinkled over top.
Small individual courses are so fun….
What is your favorite type of pasta?