Hello, friends! I recently wrote a post about the importance of taking care of yourself and one of the many ways I am doing that is by trying to change what I eat. I’ve been buying more fresh ingredients, drinking tons of water and, most importantly, keeping an eye on what I eat.
Now, if you know me — I freaking love pasta! But, in the spirit of trying to eat better, we haven’t been cooking much of it lately. However, I was recently introduced to Cappello’s, a gourmet company in Colorado that specializes in high-end gluten free & grain free products. So, I obviously had to try them out!
Cappello’s branding is what initially caught my eye. As a designer, I am easily attracted towards products that look good, and Cappello’s branding is top notch. To me, especially for a food company, it shows that they take their brand & products seriously, and I admire that.
I got their Taste of Each package, which includes a variety of pasta, and it arrived in an awesome little recyclable, refrigerated box. I was super eager to try some right away, so Chris and I whipped up some delicious fettuccine alfredo.
The pasta was so incredibly fresh, like my neighbor just made it! I had never handled fresh pasta before, but I was so surprised at not only how easy it was to cook, but also how amazing the texture and flavor was.
I don’t share many recipes here on the blog, but that’s something I hope to change, as Chris and I absolutely love cooking. Almost as much as I enjoy photographing it. ;) So, I’m incredibly excited to share this simple (yet yummy!) recipe with you.
Cappello’s Fettuccine Alfredo
By Of Trees and Hues + Whisky and Tinder
9 ounces of Cappello’s fettuccine pasta (1 package), fresh or frozen
1/2 cup of unsalted butter
8 ounces of cream cheese (1 package)
2 cloves of garlic, finely minced
1 1/3 to 2 cups of milk
4 ounces of Parmesan cheese, freshly grated
Bunch of Italian parsley, finely chopped
Fill a large pot with several quarts of filtered water and a liberal amount of salt. Cover the pot and begin to bring the water to a boil.
Meanwhile, in a large sauce pan, melt the butter over medium-high heat. Add the garlic, and allow it to simmer in the butter for a couple of minutes. Once the garlic begins to brown, add the cream cheese to the sauce pan, stirring with a whisk until melted. Add 1/3 cup of milk and whisk until the milk is incorporated. Continue to add milk 1/3 cup at a time until the texture smooths substantially. Gradually incorporate the freshly grated Parmesan cheese, whisking to help smooth out any lumps. Remove the sauce from the heat after it reaches the desired consistency. Cover the sauce and set aside to allow the sauce to thicken.
Once the salted water reaches a roaring boil, separate the Cappello’s fettuccine pasta strands. Add the pasta to the boiling water and set a timer for 45 seconds. After the 45 seconds elapses, strain the fettuccine and rinse briefly with cold water. After dividing the pasta between you and three of your friends, top each plate with several large spoonfuls of Alfredo sauce and a sprinkling of fresh parsley. And enjoy!
( Print this recipe! )
And if you’d like a cocktail to go along with this pasta dish, you should try our Blackberry Buck!