A great vegetarian pasta for any season. Easy, light, healthy and delicious…
1/2 pound Homestyle Egg Fettuccine
1 large bunch Broccolini
1 + 1/2 cups Parsley
1/2 cup White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 cup Mascarpone
1/4 cup Filtered Water
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
MAKE THE CREAMY PARSLEY SAUCE
Thoroughly wash your parsley and cut off the ends of the stems. Next, grab your blender or food processor and add the parsley, white wine vinegar, olive oil, mascarpone, water, salt and pepper. Turn your machine to high and blend until the sauce is smooth and creamy.
COOK THE PASTA & BROCCOLINI
Grab a large pot and fill it up with water, about 3/4 of the way full. Cover your pot with a lid and bring it up to a rolling boil on high heat. Once at a boil, add about 2 teaspoons of salt to the water then add your fettuccine. Let it boil uncovered for 4 minutes, stirring occasionally. After 4 minutes add your washed and chopped broccolini and cook both the pasta and broccolini for another minute.
Next, turn off the heat and using a ladle or measuring cup, reserve half a cup of the pasta water then drain the pasta and broccolini.
Add the pasta and broccolini back into your pot or a large skillet and add your parsley sauce and navy beans. Turn the heat to medium, and gently stir and cook everything for a couple of minutes. During those last two minutes of cooking, the sauce should adhere to every piece of fettuccine and all of the flavors will combine. Give it a taste and add more salt and/or pepper if needed. I usually add another half a teaspoon of salt at this point and maybe another splash of vinegar.
You can find more recipes from¬†Joni Gomes at¬†foodbyjonister.com
About Joni Gomes
Joni is a food blogger that creates healthy and easy recipes. She grew up in Germany and has been living in the U.S. for 12 years.
She currently lives in Miami, FL and loves every minute of it!
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