Fettuccine with Chive Sauce & Mushrooms

I thought it might be fun to get Izzy a spinning hay dispenser to keep her occupied, since she’s the sole house bunny.  It was not so fun vacuuming up this mess.  Izzy liked the dispenser though, and moved it around her pen.  I have since removed it because of the mess it makes.

Oh well.  Experimentation is part of life I suppose.  It’s how we find new things to enjoy.  Or, we use things we already enjoy and turn them into something new.

Which is how chives, mushrooms and pasta became a meal.  And quite a delicious meal at that.

The chive sauce is almost like a pesto, making this pasta very fresh and springy-tasting.  Even though it seems like we’ve skipped spring and moved right on into summer.

Whatever.  I made this while it was still cold out, and enjoyed it immensely.  Also, it’s incredibly quick to throw together if you need a dinner idea and have chives on hand.

Fettuccine with Chive Sauce and Mushrooms

Adapted from 20 Something Cupcakes

Makes 3-4 servings

Salt and pepper to taste

1 pound cremini mushrooms, wiped clean

1/2 cup plus 2 Tbsp extra-virgin olive oil

1 cup roughly snipped fresh chives

1 pound fettuccine (or any other pasta)

 Preheat the oven to 500 degrees. Bring a large pot of salted water to a boil for the pasta. Toss the mushrooms in a bowl with 2 tablespoons of the olive oil and generous pinches of salt and pepper. Spread the mushrooms in a single layer on a rimmed baking sheet. Roast, turning once, until tender and browned, about 10 minutes. When cool enough to handle, cut the mushrooms into quarters.

In a food processor or blender, combine the remaining 1/2 cup olive oil, the chives, and generous pinches of salt and pepper. Process until pureéd.

Cook the pasta until al dente. Drain, reserving 2 tablespoons of the cooking water if you plan to serve the pasta hot. In a large serving bowl, toss the pasta with the mushrooms and chive oil. If serving immediately, toss with 1 to 2 tablespoons of the reserved cooking water. Otherwise, let the pasta cool to room temperature.  Don’t forget to top with grated parmesan or romano cheese!


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