November has just got a lot more exciting and it’s all thanks to Denby Studio craft collection and Fettuccine Alfredo.
It was all about curries until a few days back. But it’s all about pasta and noodles now. I think because the weather has gone cold all of a sudden that, I would like to cook something really quick but full of indulgence and flavor.
I usually make coriander pesto pasta because my refrigerator is loaded with herbs and the other recipe would be tomato sauce based pasta again because it’s really quick and I could add lots of vegetables.
We like to have a good pasta at the restaurant and at that point, we really do not think whether it’s creamy or healthy or has it got lots of calories or a deficit in calories. It is all about enjoying food at the restaurant and having good quality family time.
One of those evenings, when lil man’s friends turned up home, I decided to treat them to this extremely indulgent, lip-smacking Fettuccine Alfredo with asparagus, broccoli, and peas. Not only did the kids love it but my husband also enjoyed it thoroughly. They also certified it as one of the best whites pasta tasted in recent times. How wonderful is that isn’t it!
I am a huge Denby ever since I have known about tableware. A few months back I got to attend “The exclusive Homeware” event at London and my eyes laid on the studio craft collection at the Denby Stall. It looked so gorgeous just like pebbles on the beach with a little Sheen on them, just like sun rays kissing them.
A few months passed by and I was so lucky when the lovely folks at Denby actually asked me if I would review their new studio craft collection.I literally went head over heels just because I just loved them. Presented in four tonal glazes – Elm, Birch, Chestnut and Walnut, the new Studio Craft Pasta Bowls are ideal for all types of pasta dishes as well as Asian food (Chinese, Indian, Thai dishes) and warm and cold salads. They are also great for cooking single servings of fruit crumble or cottage pie in.
If you have been following me on Twitter and Instagram you would have had a sneak a peek a few months ago with a glaze beautifully captured.
These studio craft pasta bowls are just another perfect reason for me to make pasta more often. And why not when there are so so gorgeous.
- 250 g of Fettuccine Pasta or Tagliatelle
- 2 Cups of Double Cream
- 2 Cloves of Garlic or 1 Tsp Garlic Paste
- 4 Tbsp Unsalted Butter + 2 Tsp Olive Oil
- 1 Bunch of Asparagus
- 1/2 head of Broccoli separated to florets
- 1/2 Cup of Peas Thawed
- 1/2 Tsp Nutmeg Powder
- Salt & Pepper to Taste
- Cook the pasta according to the packet instructions until al dente but slightly firm. Do reserve some pasta water and set it aside. Remember to just toss the pasta in a teaspoon of oil in a colander.
- Trim the woody edges of the asparagus and cut them into 1" length. Heat 1 teaspoon of butter and add the asparagus and broccoli to the pan and sauté them for 4 to 5 minutes until just done. Season with salt. Transfer the vegetables to the colander with pasta.
- Heat the remaining butter+oil in a saucepan, add garlic and saute them for one minute. Whisk in the cream and simmer it.
- When the cream begins to boil, add the peas and cook for a minute. Switch off the flame.
- At this stage add the grated Parmesan cheese into the sauce, nutmeg, pepper, asparagus and cooked pasta. Toss them well and if you think the sauce is quite thick, add the reserved pasta water and stir to achieve the desired consistency. Serve Hot.