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Creamy Fettuccine

Creamy Fettuccine with Goat Cheese and Pine Nuts

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Recipe Details

Story

Need an instant pasta sauce that can hold its own against any Alfredo? Chef Liz has you covered. She melts goat cheese into warm cream and sautéed aromatics, then brightens with lemon. Haricots verts and grape tomatoes become tender as the fettuccine boils, then everything is tossed and topped with toasted pine nuts.

Tags

  • Vegetarian
  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 700
  • Protein 21g
  • Total Carb 99g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • haricots verts
    4 ounces
    haricots verts
  • baby arugula
    1 ounce
    baby arugula
  • shallot
    1
    shallot
  • garlic
    2 cloves
    garlic
  • pine nuts
    1 tablespoon
    pine nuts
  • fettuccine
    8 ounces
    fettuccine
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • lemon
    1
    lemon
  • heavy cream
    2 ounces
    heavy cream
  • goat cheese
    1 ounce
    goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 10" medium high-sided pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once), then cut into thirds. Pat arugula dry with paper towel. Peel shallot and mince. Mince garlic.

  2. Toast pine nuts and sauté aromatics

    Toast pine nuts and sauté aromatics

    Place pine nuts in a medium high-sided pan over medium-high heat. Toast, stirring, until golden and fragrant, 2-4 minutes; transfer to cutting board. Heat 2 teaspoons olive oil in pan, still over medium-high heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until softened, 2-3 minutes. Remove pan from heat and set aside until Step 5.

  3. Boil fettuccine and vegetables

    Boil fettuccine and vegetables

    While aromatics sauté, season boiling water generously with salt. Stir in fettuccine and cook for 8 minutes. Then, add whole grape tomatoes and haricots verts and continue cooking until fettuccine is al dente, tomatoes soften, and haricots verts are tender and bright green, 1-3 minutes more. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.




  4. Make dressing

    Make dressing

    While pasta boils, if you have a zester and want to infuse your pasta with even more flavor, zest up to ½ of lemon, then halve. In a medium bowl, whisk together 1 squeeze lemon juice, 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Add arugula to bowl with dressing, waiting to toss until ready to serve. Cut remaining lemon into wedges for serving.


  5. Finish creamy fettuccine

    Finish creamy fettuccine

    Heat pan with aromatics over medium heat. When aromatics are sizzling, add heavy cream and goat cheese and cook, stirring, until goat cheese is melted, 1 minute. Add fettuccine, tomatoes, and haricots verts and lemon zest (if using) and toss to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Remove pan from heat.

  6. Plate creamy fettuccine

    Plate creamy fettuccine

    Season creamy fettuccine with ½ teaspoon salt and pepper as desired, then divide between serving bowls. Toss salad and add a small handful to each serving. Garnish with pine nuts. Serve with remaining salad and lemon wedges for squeezing over. Dig in!

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