Posted by Guest Author Katie Pizzuto
As Beau mentioned a couple of days ago, July's "Combinations" (offering up a recipe and pairing it with a wine) is taking place here, and we're celebrating summer's fresh herbs. I've decided to include a recipe of my own to get you all started....with one difference: it uses one herb Beau didn't mention (Kaffir Lime Leaves). But it's an incredibly aromatic component in the recipe, and my friends love having this in the summertime when they come by for dinner, not just because it's light and fresh, but because it's a quick-fix!
As for the Wine Combo: This recipe goes really well with a white Bordeaux, particularly a Graves, because they tend to be blends of sauvignon blanc and semillon. I think that fits the dish better than a straight-forward sauvignon blanc because although it's a light "tasting" meal, it is a bit rich with the butter and cheese, so the semillon helps give the sauvignon blanc a little more body and weight.
Summer Herb Lemon/Pepper Fettuccine
2 Tbsp. Extra Virgin Olive Oil
1 Medium Red Onion, finely diced
1 1/2 Tsp. Crushed Red Pepper Flakes
Juice of 3 Lemons
1/4 C. Chopped Fresh Cilantro
1/4 C. Chopped Fresh Flat-Leaf Parsley
8 Kaffir Lime Leaves, julienned (if not available, use fresh grated zest of 1 lemon or lime)
8 Tbsp. (1 Stick) Unsalted Butter
1 1/4 Lbs. Fettuccine
1/2 C. Fresh Grated Pecorino Romano
Bring pot of water to a boil and add a pinch of salt. Cook pasta until al dente. In large skillet, heat olive oil. Add the onion and pepper flakes, and saute until translucent (8-10 min). Add the fresh herbs and saute 1 minute. Add the lemon juice and bring to a boil for 1 minute. Remove from heat and stir in the butter. Season with salt and pepper. Set aside. When pasta is ready, drain and add to lemon mixture in skillet. Add the grated cheese and toss well. When served, you can add an additional bit of crushed red pepper flakes to desired heat.