My Fettuccine with Artichokes, Pancetta, Green Beans & Brie is a lovely pasta that would also work very well with asparagus tips or broccoli florets. The combination of salty pancetta, crispy green beans, and tender shallots is made even more decadent with the addition of briny, marinated artichoke hearts and (oh la la!) cubes of creamy Brie cheese. Tossing the pasta together with the cooked ingredients, a touch of olive oil and the cubes of Brie lightly melts the cheese and creates a richness that is unforgettable.
Homemade Fettuccine
(To view this recipe, click on the blue title of the blog post above*
Fettuccine with Artichokes, Pancetta, Green Beans & Brie
Ingredients:
- 1 lb. fettuccine (homemade or store bought)
- Extra virgin olive oil
- Salt and Pepper
- 2 oz. pancetta, diced
- 3 shallots, peeled and sliced
- Fresh thyme
- 4 oz. French green beans, ends trimmed and cut into 1 ½-inch pieces
- ½ cup chicken stock
- 1 cup marinated quartered artichoke hearts, drained
- 7 oz. French Brie, cut into 1-inch cubes
- Parmesan cheese, for serving
Directions:
- Bring a large pot of salted water to a boil. Add in the pasta and cook according to the package directions, or until al dente. Drain and place the pasta in large mixing bowl.
- In a large straight-sided sauté pan, heat 1 Tablespoon of oil over medium-high heat. Add in the pancetta, shallots, 1 Tablespoon of fresh thyme leaves and the green beans. Cook, stirring constantly for 5-7 minutes or until the green beans and shallots become tender. Season the mixture with ½ teaspoon salt and ¼ teaspoon of pepper.
- Reduce the heat to low and add in the chicken stock. Cook for an additional 5 minutes. Add in the artichoke hearts and cook, tossing to combine, for 2 minutes.
- Pour the sauce over the cooked pasta; add in the cubed brie and toss. Serve with a shaving of Parmesan cheese.
Tagged: artichokes, brie, chicken stock, fettuccine, green beans, Italian, marinated artichokes, pancetta, pasta, shallots
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