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
pinch cayenne
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.


  1. Mmm these noodles look like the perfect accompaniment to just about anything!

  2. The fettucine looks so fresh and flavourful with fresh herb mixture.

  3. Perfect pasta dish!

  4. I'm loving all the fresh herbs along with the bright citrus, yum! A fun new side to try out this grilling season (and beyond!)

  5. So fresh but delicious :)
    Perfect fettuccini!

    Choc Chip Uru

  6. This sounds like a great side to a BBQ!

  7. This sounds like the perfect bbq side dish. Simple and fresh, the way it should be!

  8. You were not exaggerating by saying there was a ton of fresh herb!! Love it. By keeping it simple the delicate but amazing flavors of the herbs will shine through. Yum yum yum!

  9. I happen to think this is a perfect side dish for a grilling meal!!

  10. Yumm.. I wish I could grab that plate for lunch today. Love the freshness of herbs and the zing of citrus juice.

  11. I adore pasta and this one looks so appetizing ,I would love to try it right now!
    The fresh herbs add such a summery and fresh flavor. Great recipe.

  12. This pasta looks fabulous. I love all of the fresh herbs. This would be a great dish to serve with a piece of grilled chicken of seafood. Yum!


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