Last week when JP whipped this fettuccine up in the kitchen for picture day (you guessed it, the day we dress our food up and take pictures of it for posterity) we seriously couldn’t look away. It was stunning, it was aromatic, and it was a heaping pile of pasta and lamb ragu so obviously we had to help ourselves. As JP finished up picture day, we positioned ourselves within perfect striking distance with a fork and plate in hand. As soon as it was up for grabs, you know what happened. It disappeared. The black garlic in the ragu adds the perfect umami flavor, and the feta + mint keep it light and fresh. Perfect for sharing…or not sharing ;P
What’s in your bag:
- Fettuccine
- Braised lamb, black garlic, spinach + cherry tomato ragu
- Feta + mint
- Little Leaf lettuce
- Lemon vinaigrette
- Balsamic fig focaccia
What you’ll need from home:
- Big pot
- Strainer
- Saucepan
- Mixing bowl
- Salt + pepper
- Butter (optional)
- Sheet pan (optional)
Total prep time: 15 minutes
The Fettuccine
- Boil a pot of salted water.
- Once boiling, drop in the fettuccine. Cook for about 2-3 minutes, and carefully test a noodle for doneness.
- Reserve about a cup of pasta water.
- Strain the pasta.
The Ragu
- Pour the ragu into a saucepan over medium heat.
- Heat until warmed—about 7-8 minutes.
- Toss in a pat of butter to finish the sauce.
- Use a few splashes of the reserved pasta water from the fettuccine to thin out the sauce if you’d like—your call!
The Salad
- Throw the greens into a mixing bowl.
- Season with s + p.
- Drizzle the lemon vinaigrette over the top.
- Toss toss toss!
The Focaccia
- Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it.
Twirl your fettuccine onto a plate and top with your ragu. Sprinkle on the feta + mint for the final touch! Salad goes on the side, and focaccia is for scooping up the leftover ragu 🙂
And that’s it! Dinner served, dinner solved. #weareWECO
