Rosemary is one of the most fragrant herbs I know and I really love to use it. If you have ever wanted to try a dish with rosemary, this is a really good one to start with. Remember that rosemary can be quite strong if over used but the hint of rosemary with bring an interest to almost any savory dish.
My rosemary grows in the courtyard of my restaurant and it really thrives in this location. So with a plethora of rosemary we were inspired to do something with it and this is the dish that was developed to make use of that beautiful herb.
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PASTA ROSAMARINO 2 stalks fresh rosemary 8 oz fresh button mushrooms sliced 1 c heavy cream 1 red bell pepper sliced in thin strips 1 Lb Fresh Fettuccine Pasta 2 cloves garlic chopped 2 T butter 2 Portabello mushrooms sliced 1 c fresh seasonal veggies (broccoli, squash, zucchini, asparagus, etc) 1 t granulated garlic 1 t granulated onion 2 T extra virgin olive oil 2 T grated Parmesan cheese salt and pepper to taste
Cook fresh pasta in boiling salted water for 2-5 min for fresh and 5-7 min for dried pasta. Drain pasta and toss with 2 T extra virgin olive oil on a flat sheet pan. Spread pasta out to slightly cool and to keep the pasta from cooking any longer. In a large sauce pan add garlic and butter and saute 1 min. Add Veggies, button mushrooms,bell pepper, and begin to saute. Take one of the stalks of rosemary and hold it in one hand and use the other hand to slice down the stalk of rosemary against the growing pattern of the leaves to get all of the rosemary off of the stem. Add rosemary to pan and reserve the other stalk for the top later.season veggies with granulated onion and granulated garlic. Saute veggies for approximately 3 min then add heavy cream to pan.When the cream starts to bubble add the parmesan cheese. Allow to thicken for 2 min and toss with pasta that has cooled. The warm sauce should heat the pasta back up.
Posted 19th April 2013 by Chef Danie