1/4 cup olive oil
1 cup julienned leeks
1 cup dried porcini mushrooms (soak in water overnight)
2 cups fresh green beans
2 cups quartered and seeded roma tomatoes
2 ounces (about 8 cloves) chopped fresh garlic
11/2 pounds fresh fettucini (cooked, and cooled in cold water)
4 ounces whole butter
3 tablespoons chopped fresh herbs (basil, Italian parsley, chives)
Salt and black pepper
Cook's Note: Fresh pasta is sold in a refrigerated section of the supermarket, and some dried specialty products are considered fresh pasta. If fresh is not available, use the pasta of your choice.
Cook and cool pasta. Set aside. Add olive oil to hot saute pan. Add in leeks, porcinis, and beans. Saute briefly. Add roma tomatoes and garlic and saute until vegetables are al dente. Season with salt and pepper. Add cooked pasta to pan and cook until pasta is warm. Add whole butter and season again with salt and black pepper.
Add in fresh herbs and pull off stove.
Yield: 8 servings
Source: Scott Fuernstein, executive chef with V/Gladieux Fifth Third Field
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.