CTV Recipes
Search Recipes
Fettuccine alfredo and mustard
A comfort food classic! What could beat a bowl of creamy, cheesy pasta? How about the addition of toasty mustard seeds and peppery mustard greens for a grown-up kick and a dash of healthy greens?
YIELDS
4
TO
6
Ingredients
- Olive oil, for sauté
- 2 small shallots, minced
- 3 cloves garlic, minced
- 2 teaspoons (10 ml) mustard seeds
- 1 cup (240 ml) Chardonnay
- 2 cups (470 ml) whipping cream
- 1 1/2 tablespoons (22 ml) dry mustard powder
- 16 ounces (454 g) fresh fettuccine
- 6 cups (1 1/2 pounds) mustard greens, leaves only, cut into ½ inch (1.25 cm) strips
- 2 cups (470 ml) grated Parmesan cheese, plus extra for garnish
- Salt and black pepper, to season
Directions
- Heat olive oil in a large skillet over medium-low heat.
- Add shallots, garlic, and mustard seeds. Sweat until shallots are translucent and mustard seeds are aromatic, two to three minutes.
- Add the wine, bring to a simmer, and reduce by half, four to six minutes.
- Add the cream and reduce it by half, five to seven minutes.
- Add greens and cook for one to two minutes until lightly wilted.
- Add dry mustard and whisk. Remove from heat.
- Meanwhile, bring a large pot of heavily salted water to a boil.
- Cook the fettuccine until al dente, two to three minutes.
- Transfer the pasta directly into the pan of sauce using a wire strainer.
- Toss the pasta until well coated. Remove the pan from the heat.
- Sprinkle in the Parmesan and toss until the sauce is creamy. Season with salt and pepper.
- Serve immediately, garnished with extra parmesan. Crack fresh black pepper over top. Enjoy!
