Disclaimer: I received product in order to make this recipe. The recipe, photograph, and my opinions, as always are my own.
A few weeks ago I was sent some samples from The Flavor by Stephanie Izard to try out, and see what kind of recipes I could come up with. With tons of fresh produce available, Summer is the perfect time for trying out new, fresh, and flavorful recipes. I am entering this recipe in a contest, with the chance to win a KitchenAid Stand Mixer, using one of the products I was sent, and you can enter, too, by creating your own Summer recipe using The Flavor and submitting it to [email protected] by September 1st, 2014. Just write out the recipe, step-by-step, and don’t forget to include a photo! The recipe they chose as the winner will be featured on their website, and 1 winner will receive a KitchenAid Stand Mixer. Runners up will receive a full line of The Flavor, and a signed cookbook.
I was sent The Rub No. 3 , a cheesy, spicy rub with a hint of tomato flavor, and The Saute, which is a mixture of fish sauce, soy sauce, lemon juice, and spices, and is really good when added to sauteed vegetables. I had a bunch of garlic scapes I had cut from my garden, so I decided to make a creamy pasta sauce, using The Rub and the garlic scapes, and serving it over spinach fettuccine. If your not familiar with garlic scapes, they are the long, curly steam that grows in the middle of planted garlic. You cut them off at the base to allow the garlic bulbs to continue to grow, and then you can use the scapes in recipes just like you would garlic cloves. They are also good pickled! I think this sauce is fabulous, and would be really good with shrimp, or any kind of pasta. Or you could use it as a bread dip if you thicken it up a bit more. I used chicken broth in it, but if you want it vegetarian, substitute an equal amount of white wine.
- 8 ounces spinach fettuccine (store-bought or homemade)
- 8 ounces heavy cream
- 1 cup chicken broth
- ½ cup thin sliced garlic scapes
- ½ cup chopped green peppers
- 3 tablespoons chopped fresh parsley
- 2 tablespoons The Rub No.3
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 cup shredded mozzarella (optional, but I highly recommend it!)
- sliced cherry tomatoes (optional), about 5
- Cook the pasta according to package directions, or about 8 minutes in boiling, salted water with a few drops of olive oil in it.
- Heat the olive oil in a large pan over medium-high heat. Saute the garlic scapes and green peppers for about 5 minutes, or until just beginning to soften. Sprinkle The Rub No.3 and the flour over the vegetable mixture, stir constantly for 1 minute, then add the chicken broth. Cook for 1 minute, stirring, then add the cream and parsley.
- Divide the pasta equally on plates, top with the sauce, then sprinkle shredded mozzarella and sliced cherry tomatoes on top.