Mushroom, Wine and Cheese Pasta

This is sinfully delicious. It tastes like fettuccini alfredo only better.

Cook pasta in a large pot of boiling salted water until al dente. While pasta is cooking melt butter and oil in a skillet over medium heat. Add mushrooms and cook until just colored about 5 min. Add garlic and cook 1 minute more. Add wine and simmer until reduced by about half . Stir in cream and simmer gently until just thickened- about 2 minutes. Drain pasta reserving about a 1/2 cup of the pasta water. Add the pasta to the sauce stir in about 1/2 cup of parmesan cheese. Add pasta water if necessary. Season with salt and pepper. Serve immediately with additional parmesan cheese.

1 pound dried fettuccini

2 tbs butter

1 tbs olive oil

1 clove of garlic minced

8 ounces cremini mushrooms, sliced

1/4 cup dry white wine

1/2 cup heavy cream

salt and freshly ground black pepper

 1/2 cup parmesan cheese, plus more to taste

adapted from a recipe by Eric Treuille

Tomato Feta Pasta Salad- Ina Garten

This is my go to pasta recipe for summer. Ina Garten never disappoints.

·         1/2 pound fusilli (spirals) pasta

·         kosher salt

·         Good olive oil

·         1 pound ripe tomatoes, medium-diced

·         3/4 cup good black olives, such as kalamata, pitted and diced

·         1 pound good feta cheese,  medium-diced

·         6 sun dried tomatoes in oil, drained and chopped

·          

For the dressing:

·         5 sun-dried tomatoes in oil, drained

·         2 tablespoons red wine vinegar

·         6 tablespoons good olive oil

·         1 garlic clove , diced

·         1 teaspoon capers, drained

·         1 teaspoon kosher salt

·         3/4 teaspoon freshly ground black pepper

·          

·         1 cup freshly grated Parmesan

·         1 cup packed flat leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.