Ithaca is Number 3 in this list, and there’s a nice mention of Moosewood. If we could just deal with Read more →
This recipe was a collaboration between David Hirsch and his late partner, David Deutsch. At their house, the Double Dave Goat Ranch and Gardens, David H. grew the vegetables and herbs, while David D. tended the goats.
Serves 4 as an entree or 6 to 8 as an appetizer
- 2 tablespoons vegetable oil
- ⅔ cup chopped scallions
- 1 pound fresh spinach, washed, large stems removed, big leaves torn into pieces
- ⅓ cup vegetable stock or water
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh dill (1 tablespoon dried)
- 12 ounces dried fettuccine or about 1 pound fresh
- 4 tablespoons butter, cut into small pieces
- 12 ounces chèvre (fresh goat cheese, not aged), crumbled or diced into small pieces
- ½ cup chopped toasted hazelnuts
- 1 fresh tomato, diced
- Boil 1½ gallons of salted water in a large pot to cook the pasta.
- Heat the oil in a pan large enough to hold all of the spinach.
- Sauté the scallions for 30 seconds, then add the spinach and stock.
- When the spinach is wilted, add the parsley and dill and remove from the heat.
- Warm a large, heatproof serving bowl and individual dishes in a 200° oven or with hot water. (This will keep the pasta from cooling down too fast.)
- Cook the fettuccine, drain briefly, and pour into the large serving bowl.
- Toss it first with the butter and chèvre, then with the spinach-herb mixture.
- Serve immediately, garnishing individual servings with hazelnuts or diced tomatoes, or both.
Variations: Instead of spinach, use 1 cup of shelled green peas or 1 ½ cups of sugar snap peas cut into 1-inch lengths. Add the herbs when the peas are just tender. The dill can be replaced with ⅓ cup of chopped fresh basil or chervil.