FETTUCCINE WITH MEXICAN HERBS

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FETTUCCINE WITH MEXICAN HERBS image

Categories     Pasta     Appetizer

Yield 6 appetizer servings

Number Of Ingredients 16

1 C (packed) fresh cilantro leaves
1/2 C (packed) fresh epazote leaves
6 T olive oil
6 T butter, room temp
3 shallots chopped
2 garlic cloves
8 C water
1/2 white onion thinly sliced
4 fresh thyme sprigs
4 bay leaves
2 fresh marjoram sprigs
1 1/2 t salt
1 t corn oil
1 lb fettuccine
1/2 C crema mexicana or sour cream
3/4 C crumbled queso cotija or feta cheese

Steps:

  • Blend first 6 ingredients in processor until smooth. Season butter to taste with salt and pepper. Bring 8 C water and next 6 ingr to boil in heavy large pot. Add fettuccine and cook until just tender but still firm to bite, stirring occasionally. Discard herbs. Drain pasta and onion; transfer to large bowl. Add herb butter and toss to coat. Season to taste with salt and pepper. Drizzle with crema. Sprinkle with cheese and serve.

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