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| Recipes |
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| Fettucini with Asparagus and Perlini® |
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Ingredients
1 Lb Dried Fettucini 
½ Lb Fresh Asparagus, sliced & blanched 4 oz Fresh Mozzarella Perlini 2 Tomatoes, Diced 12 Basil Leaves, chopped 1 T. Chopped Garlic 2 T. Olive Oil 1 T. Butter Kosher Salt Cracked Black Pepper Method In rapidly boiling salted water, start cooking the fettucini. Meanwhile, in a medium saute pan, over medium-high heat saute the garlic in the olive oil until the garlic just begins to develop a little color. The add asparagus, tomatoes, basil salt and pepper. Since the asparagus has already been blanched, you will need to saute this dish only about a minute or so. Add the butter and stir to melt. Drain the pasta in collander and toss with the sauce. Divide into 4 plates and sprinkle the perlini over the top. |
