Fettuccine with Plugra Ricotta Sauce
This dish gets its Italian comfort-food status through the combination of creamy, cheesy ricotta, savory basil and silky melted Plugra butter.
Recipe CreditsChef Kevin Kidd
|Prep time: 15 minutes|
|Cooking time: 10 minutes|
|Total time: 25 minutes|
- 28 ounces fresh pasta, cut into ½-inch strips
- 1/4 cup extra virgin olive oil, divided
- 1 shallot, sliced
- 3 cloves garlic, fresh, sliced
- 2 green onions, sliced diagonally
- 1/4 cup white wine
- 2 ounces Butter, unsalted, ½-inch sliced
- 8 spears asparagus, 2-inch slice, blanched in salted water
- Sea salt to taste
- 8 ounces ricotta cheese, divided into large chunks
- Parmigiana Reggiano, grated, as needed
- 1/4 bunch Italian parsley, fresh, rough chopped
- 12 fresh basil leaves, rough chopped
- Bring a pot of salted water to a full rolling boil over high heat. Add fresh pasta and cook for 3 minutes or until tender. Drain, reserving about ½ cup of the cooking water.
- Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add shallots and cook for about 1 minute; add garlic and cook for about 1 minute or until lightly caramelized.
- Add white wine and deglaze pan over medium-high heat.
- Add butter and stir until butter is melted and sauce is blended.
- Add green onions and blanched asparagus; heat briefly. Season to taste with sea salt.
- Reduce heat and add chunks of ricotta cheese.
- Add warm drained pasta, toss briefly over low heat (add reserved pasta water as needed to thin sauce, if desired).
- Portion pasta in a twirling motion on plates, finishing with vegetables on top.
- Garnish pasta with Parmesan, fresh parsley, basil and a drizzle of olive oil.