PASTA

dinnerpasta
Written By Stephanie Abbat-Slater

π‘Ίπ’‘π’Šπ’π’‚π’„π’‰ 𝒂𝒏𝒅 π’ˆπ’‚π’“π’π’Šπ’„ π’‡π’†π’•π’•π’–π’„π’„π’Šπ’π’† π’Šπ’ 𝒂 π’„π’“π’†π’‚π’Žπ’š π’Žπ’–π’”π’•π’‚π’“π’… 𝒔𝒂𝒖𝒄𝒆

Ingredients:

β€’Dijon sundried tomato mustard
β€’Bier stein mustard
β€’Shallots from @shamrockfarm
β€’Garlic from Stellar Raven farm
β€’Kitchen witch infused salt from @champagne.hill.botanicals
β€’Worchesterschrier from @thecurehotsauceco
β€’Whole milk or cream
‒isigny Ste mère butter from @lalibertecheese ( available in our deli counter!)
β€’Butter infused oil from @signature_oil_and_vinegar
β€’Fresh basil
β€’ baby spinach ( small handful)
β€’Vegetable, chicken or beef stock !
β€’Spinach and garlic fettuccine ( or any pasta of your choice!)

What to do:

Thinly slice the shallots and mince the garlic
Put in a sauce pan with butter and oil over low/ medium heat
cook down until the onion has caramelized
add kitchen witch salt and cook another minute or two over low heat
Add 2 TBSP Dijon sundried mustard and 1/2 cream or 3/4 cup milk
A few dashes of worchesterschrier
Cook for a few minutes whisking until mustard has melted in.
Add 1-2 cups of water or your favourite stock
Cook until reduced and slightly thickened, about 10-15 minutes over low/ medium heat
Add minced basil and shredded baby spinach
Cook another few minutes until basil has wilted
Add to pasta and garnish with cheese and more basil!
Serve @honeygrovebakery baguette on the side- because you are going to want to scoop up ALL the sauce!

Stephanie Abbat-Slater
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