Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus
30 minutes or fewer
“We created the Chardonnay sauce to be creamy and flavorful, arousing the senses,” says the Stanford Inn by the Sea coproprietor Jeff Stanford. Ravens’ serves house-made pasta; VT adapted the recipe to use dried fettuccine. Keep extra sauce in the fridge up to five days.
- 1 cup raw cashews
- 1 cup Chardonnay wine
- 1 Tbs. nutritional yeast
- 1 Tbs. lemon juice
- 1 ½ tsp. freshly ground black pepper
- 3 oz. uncooked fettuccine
- 1 cup baby spinach
- 6 asparagus spears (¼ lb.)
- ¼ red bell pepper, cut into thin strips
1. To make Sauce: Blend cashews and 1 cup water in blender or food processor until smooth. Strain out solids using fine mesh strainer; discard solids.
2. Simmer Chardonnay in small saucepan over medium heat 7 to 10 minutes, or until reduced to approximately 1/3 cup liquid. Stir in cashew mixture, nutritional yeast, lemon juice, and ground black pepper. Keep warm.
3. To make Pasta: cook fettuccine in boiling salted water according to package directions.
4. Meanwhile, bring 1/4 cup water to a simmer in small skillet. Add spinach, and cook 2 to 3 minutes, or until wilted. Keep warm.
5. Heat grill pan over medium heat. Grill asparagus 7 minutes, turning once. Grill bell pepper strips 2 minutes, or until wilted. Keep warm.
6. Drain fettuccine, and return to pot. Toss with Sauce, and divide between 2 plates. Top each serving with wilted spinach, asparagus, and bell pepper strips.
January/February 2012 p.76