4th Street Grille Fettuccine with
Portobella Mushrooms and Halloumi Cheese

Ingredients

• 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

Instructions

1. First boil water and add the fettuccini.
2. Heat a large sauté pan and add olive oil, portobella mushrooms. Sauté for 3 minutes and add garlic.
3. Sauté for one minute and add 1/2 cup white wine and reduce by 1/3.
4. Then add the tomatoes, spinach, basil, halloumi cheese and butter. Cook for 1 minute and turn off heat.
5. Add fettuccine, toss and serve in a large bowl.
6. Top with scallions and pine nuts.

Attribution

Mike Campo - 4th Street Grille, Sacramento, California