Fettuccine with Mâche
- Vegetable recipes
- Peanut free
- Vegetarian
- Nut free
Mâche, or lamb’s lettuce, is one of the earliest lettuces to appear in the spring (in fact, you can sow it in the fall and harvest it soon after the snow melts). But mâche imported from warmer climes, such as California, is available year round.
Ingredients
- 12 oz (375 g) fresh fettuccine, tagliatelle or other long pasta (Substitute any dried long pasta)
- 2 eggs
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/3 cup (75 mL) light sour cream
- 1/4 cup (60 mL) chopped chives
- 1/4 tsp (1 mL) black pepper
- 3 tbsp (45 mL) olive oil or butter
- 2 shallots, minced
- 1 small clove garlic, minced
- 1/2 tsp (2 mL) salt
- 12 cups (3 L) mâche (Buy 2 pkg (3.5 oz each) mâche)
Preparation
In boiling salted water, cook pasta until al dente; reserving 1/2 cup/125 mL of the cooking liquid, drain.
Whisk together eggs, Parmesan cheese, sour cream, chives and pepper.
Meanwhile, in large skillet, heat oil over medium heat; fry shallots, garlic and salt until shallots are soft, about 2 minutes. Add mâche; increase heat to medium-high and sauté until mâche is wilted, 2 to 3 minutes.
Add pasta and reserved cooking liquid; mix well. Reduce heat to medium-low; stir in egg mixture. Cook, stirring, until egg mixture coats pasta.
Makes 4 servings.
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