Chef Judson Todd of Healthy Infused Cuisine shares his recipe for fettuccine pasta with basil pesto-infused sun-dried tomatoes, chanterelle and black trumpet mushrooms in a herbed goat cheese lemon beurre blanc sauce!
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843 per serving
- 12 ounces Fettuccine
- 3 cloves garlic
- 12 tablespoons Butter (cold)
- 5 ounces Black Trumpet Mushrooms
- 5 ounces Chanterelle Mushrooms
- 1/2 cup Sun-Dried Tomatoes
- 1-1/3 ounces White Wine
- 1 shallot, finely chopped
- 1 fresh lemon
- 2 tablespoons Heavy Cream
- 3-1/2 ounces Herbed Goat Cheese
- Sea Salt and White Pepper to Taste
- 1 Crushed Red Pepper Flakes
- 1 tablespoons Basil pesto
Combine the shallots, garlic, crushed red pepper, white wine, and lemon juice in a sauce pan over high heat and reduce. Add the cream to the reduction. When your liquid begins to bubble, cut the heat to low. Next you want to add the butter, slowly, whisking. This will begin the process to thicken the sauce. Next you want to add your herbed goat cheese to the sauce to further thicken. (The thin out the sauce add more wine)
Saute your mushrooms
To saut your mushrooms, in a skillet add your butter and mushrooms and season with sea salt. In a bowl, add your pesto and sun-dried tomatoes and toss to combine.
In a large stockpot, fill with water and add sea salt and pasta. Cook until al dente. To combine the flavors, in a large bowl add your pasta, sauce and mushrooms and tomatoes. Toss to combine all ingredients. Top with fresh arugula micro greens for garnish.