It was one of those rushed night where I kind of knew what I wanted to make for dinner but wasn’t sure I could accomplish it due to time constraints. A late night at work means a quick fix for a meal.
I’m also not ashamed to say that I did cheat a bit here with the ingredients but honestly? Do you have time to make your own PASTA after a long day of doing whatever you do? I don’t.
The cheating part mixed with some super fresh garden ingredients turned into this loveliness.
A steaming hot bowl of basil fettuccine mixed with a light sun dried tomato alfredo. I topped it with some micro heirloom tomatoes, grated grana padano, pine nuts and mint (or maybe weeds again…no….it was mint….I’m pretty sure of it).The pink alfredo was so pretty and added a really nice light flavour to the pasta. A perfect, quick, simple meal for a “meatless” Tuesday night. Buon appetito mio amico. Did I say that right?
- 1 300gm package fresh pasta - I used Basil
- 6 - 8 micro heirloom tomatoes, halved
- ¼ cup of grana padano cheese, shaved
- ¼ cup pine nuts
- fresh mint or basil for garnish
- Light Sun-dried Tomato Alfredo Sauce
- 2 cups nonfat milk
- 6 tablespoons flour
- 15 sun-dried tomatoes
- salt and pepper
- Bring a large pot of salted water to a boil.
- Make your sauce while waiting for the water to boil.
- Cut sun-dried tomatoes into slivers.
- Cover with hot water and let sit a few minutes.
- Combine flour with enough cold water to form a paste; whisk until smooth and lump-free.
- Heat milk until almost boiling.
- Whisk in flour paste, salt, and pepper.
- Continue whisking until sauce thickens.
- Drop fresh pasta into boiling water and cook for 2 - 3 minutes. Drain and set aside.
- Place pasta back into pot, add sauce and toss in heirlooms and garnish with cheese and mint/basil