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4th Street Grille Fettuccine With Portobella Mushrooms And Halloumi Cheese Recipe

Restaurant

Rating:

Source: Mike Campo - 4th Street Grille, Sacramento, California

1 pound De Cecco Fettuccini
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
    cut into ¼-inch dice)
1 bunch of spinach - picked and cleaned and cut
    leaves in half
1 bunch of scallions, cut in a 45 degree angle
½ bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
¼ cup toasted pine nuts
½ cup white wine

First boil water and add the fettuccini.

Heat a large saut
4th Street Grille Fettuccine With Portobella Mushrooms And Halloumi Cheese recipe and cooking instructions.