AuthoradminCategoryBerries, Cheese, Dinner, Entertaining, Lunch, Lunchbox Favorite, Potluck, VegetarianCooking MethodBoilingDifficultyBeginnerWe dined at the oldest winery in Napa called V. Sattui Winery. It was there that I tried a blueberry pasta dish, quite like this one that I developed. I made a creamy cheese sauce and the blueberries are tossed in at the end of cook time. If you can make your own pasta I suggest you do that, that’s how they served it at the winery.
9 ounces fettuccine (fresh or homemade is best)
1 cup fresh blueberries
1 tablespoon olive oil
1 tablespoon unsalted butter
1 clove garlic, minced
1/2 cup half and half
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
salt & pepper to taste
1
Cook pasta to package directions. Drain & set aside.
2
In a saucepan over medium heat, add the olive oil & butter. Cook a few minutes to soften garlic. Add the half and half & cheeses, bring to a simmer. Stir well until the cheeses melt & the sauce is well combined. Add the blueberries at the very end & cook them until they are hot but not bursting, a minute or so.
3
Toss with the pasta. Enjoy!
Ingredients
9 ounces fettuccine (fresh or homemade is best)
1 cup fresh blueberries
1 tablespoon olive oil
1 tablespoon unsalted butter
1 clove garlic, minced
1/2 cup half and half
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
salt & pepper to taste
