Summertime Fettuccine (photo by hzaida)

Summertime Fettuccine (photo by hzaida)

 When I think of summer, I think farmer’s markets, ripe tomatoes, fresh herbs and of course sunshine!  This pasta dish contains all ingredients summer-like.  Preparation for this summer dish is quick and easy, making it the perfect treat after a day of fun in the sun.  For my non-vegetarian readers you can easily add grilled chicken, shrimp or scallops.

This dish is so easy to prepare I don’t dare write about it.  So, I thought instead I would challenge you to make this dish and share your thoughts with us!  Did you find it as
simple to make?  Did you find it as tasty as we did?  Does it make you want to scream cannon ball?

Fettucine with Snow Peas, Grape Tomatoes & Capers          
Serves: 2

1/3 box of fettuccine
1 1/2 T. olive oil
1 T. butter
1/2 cup vegetable stock
handful of grape tomatoes, halved (11 to be exact)
handful of snow peas, rinsed and trimmed (15 to be exact)
2 T. capers
1/2 T. caper juice
3 garlic cloves, finely minced
2 twists from pepper grinder
parmesan cheese
flat leaf parsley, finely minced

1. Bring salted water to a boil and add fettuccine. 
2. Following directions on box, cook fettuccine until al dente.
3. Using a frying pan, heat 1 T. olive oil and butter over medium to medium high heat.
4. Add garlic and saute for 1 – 2 minutes.
5. Add vegetable stock and snow peas, cook 3 minutes.
6. Season with pepper.  Note:  I am not adding salt due to the capers and parmesan cheese.
7. Add tomatoes, capers and caper juice.
8. Continue to cook 2 – 3 minutes, until peas are tender but still have a bite.
9. Turn off heat and set aside.
10. Drain pasta and toss with 1/2 T. olive oil.
11. Divide pasta, top with snow pea, tomato and caper mixture.
12. Top with parmesan cheese and parsley.

Side note:  The platter I am using is absolutely beautiful made from windowpane oyster shells.  You can find the entire collection here:  I own several pieces and love the unique presentation.

Enjoy! From my kitchen to yours.