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| Fettucini with Broccolini and Perlini |
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Ingredients
1 Lb Dried Fettuccini 
4 Medium Tomatoes on the Vine, diced 1 bunch Broccolini or Rabe Extra Virgin Olive Oil 1 T. Chopped Garlic 1 T. Whole Butter Kosher Salt and Cracked Black Pepper 1 8oz Deli Cup Perlini Method In rapidly boiling salted water, cook pasta according to directions on the package. While pasta is cooking, trim the flowers of the Broccolini from the stems. Leaving a little of the tender stems is ok. In a second sauce pot, blanche the Broccolini for 20 in rapidly boiling, heavily salted water, then quickly shock to stop the cooking. Drain and set aside. In a large sauté pan, sauté the garlic in olive oil for a few minutes till the garlic is golden brown. Add the Broccolini and sauté for a bit, then the tomatoes. When the pasta is done (the timing should be that the pasta should be done right about the time the Broccolini has been added) drain in a colander and add to the sauté pan. Toss the pasta with the vegetables and sauce and plate. Top with the Perlinis and serve. |
