Wednesday, July 10 2013, 02:30 PM MDT
Fresh Pasta with Porcini Mushrooms and Artichokes
As Aired on July 10, 2013
Recipe Courtesy of Josh Taylor, LDS Hospital Executive Chef
4 Oz Fresh Fettuccini Pasta
1 Cup Porcini Broth
1 Cup Vegetable Stock
1 Cup White Wine
2 TBSP Green Peas
2 Artichoke Hearts, chopped
2 TBSP Porcini Mushrooms, chopped
1 ½ TBSP Sage, Chopped
2 TBSP Toasted Pine Nuts
½ TSP chopped Garlic
1 TBSP Olive Oil
½ TSP Pepper
2 TBSP Pecorino Cheese
1.) For the broth bring two cups of water to a boil. Drop in 1 cup of dried porcini mushrooms and reduce to a low simmer. Let the mushrooms simmer for around 20 minutes or until they are soft. When the mushrooms are finished remove from the broth and reserve for the sauce.
2.) In a sauté pan heat the oil and add in the garlic. Add the artichoke hearts and mushrooms and sauté for around 1 minute.
3.) Add in the porcini broth, vegetable stock, white wine and cheese and allow the sauce to thicken slightly.
4.) While the sauce is reducing bring a small pot of water to a boil. Add in a pinch of salt to the water. Toss the pasta into the water and let cook for around 2-3 minutes and check for doneness. When the pasta is done pour into a colander to drain.
5.) Add the pasta into the pan with the sauce along with the chopped sage, peas, and black pepper and toss together.
6.) To plate place the pasta in the middle of the plate. Toss the toasted pine nuts around the pasta and shave some of the pecorino cheese over the top.
7.) For a little added protein you can add grilled, shrimp, salmon, or chicken.
(Copyright 2013 Sinclair Broadcasting Group.)