What can you achieve in 5 hours?  A flight to Perth?  Yep.  Watch Juno twice?  Sure.  Procrastination from doing an essay on evidence-based health promotion?  Sometimes…  How about prepare and cook a 2 course pasta and dessert meal (from scratch) for your parents?  Definitely!

So Mum and Dad came to visit last weekend, with a couple of kilos of citrus, a massive bunch of fresh parsley and a bouquet of flowers (all from their garden) in tow.  Bless!  So I took the opportunity to use some of my nice fresh produce and make the parentals (and Matt, of course!) a 2 course meal.  First up?  Parsley fettucini boscaiola.

Parsley Fettucini Boscaiola (serves 4)

Fresh pasta:

250g white flour
2 eggs
A little water
A bunch of fresh parsley, finely chopped

Whiz up flour and water in a food processor.  If the dough is a little dry, add in a little water until it comes together –  however try kneading it a little first.  You don’t want pasta that’s too wet.

Knead the dough until it comes together and becomes smoother.  Roll into a long thick sausage, wrap in glad wrap and set aside while you chat with your Mum 😉

Take 1/3 of the dough at a time and roll it through a pasta machine on the biggest setting (setting 1).  Fold and repeat several times until the dough becomes smooth (called laminating).  Repeat several times on setting 3.

Once you have the pasta smooth, spread 1/3 of the parsley on the 1/2 dough and fold over.  Roll this several times through on setting 3, folding each time before you run it through.  This will distribute the parsley throughout the dough.

Rolling the dough out

Repeat rolling through on different settings until you have it as thin as you’d like.

Run the dough through the fettucini cutter rollers of the pasta machine.  Dust the noodles in flour and lay out on a baking tray covered in baking paper and set aside until you’ve repeated with all the dough.

Cook in a pot of boiling water in 2-3 batches until just tender (about 3 min).

Now make the boscaiola sauce:

1 tub Philadelphia cream for cooking (I used the 60% less fat version)
2 cloves garlic, crushed
1/2 brown onion, finely diced
6 shortcut bacon rashers, fat trimmed and sliced into strips
A big handful of Swiss brown mushrooms, sliced
A big handful of button mushrooms, sliced
A cup of baby spinach leaves
Parmesan cheese
A little bit of butter and some olive oil

Saute the onion in the butter and olive oil.  Add garlic and fry until cooked.

Stir through mushrooms and bacon and cook until tender.

Stir through cream, and when hot stir through spinach briefly.  Take off heat and serve on  parsley pasta topped with fresh shaved parmesan and a little chopped pasta for colour.  Bon apetite!

Dad and Matt enjoying dinner

Not a great pic, but the finished dish

Dinner went down a treat – especially with a bit of fresh cracked black pepper on top!  Even my Dad who is not a big pasta fan enjoyed it.  Definitely a winner, and definitely destined for the Recipe Journal (AKA Lyn’s Kitchen Bible).

Stay tuned later in the week for Part 2 – Dessert!

Cheers,

Lyndal 🙂

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