Sunday, June 23, 2013
Fettucine with Citrus and Tons of Fresh Herbs
There are two sides to grilling. One is done in front of the grill – the part where someone lights the charcoals and actually cooks food over flames. The part where one determines the “done-ness” of things while basking in the charcoal-laden fumes.
The other part of grilling is done behind the scenes. The prep work – cutting vegetables, marinating, creating sauces, doing dishes – the less glamorous stuff.
Seth performs the first set of tasks. I do the second set.
In a similar creation of (possibly false) binaries, some dishes are meant to be oohed and aahed over. To stand in the limelight, garnering accolades and affection from admirers. Like food that is served on a stick. Or a big, meaty burger.
These noodles are not one of those dramatic dishes.
Instead, they play a supporting role in our grilling adventures. I'm not sure why we only make it when grilling. But just like the blue of the sky and the green of the grass, that's just how things are.
Perhaps my admiration for these noodles comes less from a gastronomical place and more of an emotional one.
The noodles are flavorful - brimming with fresh herbs and citrus, but it isn't hard to put together in between prepping the dishes to be made on the grill.
It might not be the main event, but it serves as a consistently good counterpoint to the grilled, meaty things. And despite its lack of dramatic flair, I always find myself going back for more.
1 pound fettuccine
1 cup chopped parsley
2 cups chopped basil
4 chopped scallions
2 cups arugula
1/4 cup snipped chives
salt and pepper, to taste
4 tablespoons unsalted butter, melted
1/2 cup olive oil
1/3 cup fresh citrus juice (I like using a mixture of lemons and limes)
1/2 teaspoon kosher salt
1 garlic clove, minced
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper, to taste
In a large pot of salted water, make fettuccine according to package directions.
Meanwhile, in a large bowl, toss parsley, basil, scallions, arugula, and chives. Sprinkle with salt and pepper. Set aside.
Mix together butter, olive oil, citrus juice, kosher salt, cayenne, and garlic clove.
Once the fettuccine has cooked, toss with the herb mixture. Drizzle with the olive oil and citrus juice dressing. Sprinkle Parmesan cheese and black pepper. Toss to coat.