Roasted Red Pepper Fettuccini with Wild Mushrooms, Caramelized leeks, Spring Onions and Fontina
Description goes here.
¼ Cup Virgin Olive Oil
8 oz. Leeks, white and pale green parts only, split lengthwise, sliced, and rinsed thoroughly
2 Cloves Garlic, minced
1¼ Pound assorted wild mushrooms (such as Crimini, Oyster, Chanterelle, and Stemmed Shiitake), sliced
2 Tablespoons Italian Parsley Leaves, minced
1 Teaspoon Fresh Thyme Leaves, minced
Salt and Fresh Ground Pepper to taste
12 oz. Ohio City Pasta Roasted Red Pepper Fettuccini (3 bundles)
4 oz. Ramps (Spring Onions), sliced or substitute Scallions
4 oz. Fontina Cheese, shredded
Heat oil in a heavy large pot. Add Leeks and cook until Leeks turn golden brown, stirring frequently, about 8–10 minutes. Add Garlic and sweat for 2 minutes. Add Mushrooms and cook until soft, occasionally stirring, about 6–8 minutes. Add Herbs and season with Salt and Fresh Ground Pepper to taste, cook for 2 more minutes.
Meanwhile, cook pasta in a large pot of boiling water for 2 minutes, stirring occasionally until tender but still firm to bite. Drain and toss pasta with mushroom mixture. Plate pasta on appetizer plates, garnish with sliced Ramps and Fontina Cheese.