4th street grille fettuccine with portobella mushrooms and halloumi cheese - Easy Recipes

4th street grille fettuccine with portobella mushrooms and halloumi cheese

4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese

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 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
    leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine

First boil water and add the fettuccini.

Heat a large sautThank's For Reading 4th street grille fettuccine with portobella mushrooms and halloumi cheese Easy Recipes