Golden Egg Noodles with Crème Fraîche and Fresh Herbs Served with sauteed cabbage with garlic
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Adapted from The Modern Vegetarian Kitchen by Peter Berley

Shopping List

• 1 green (preferably Savoy) cabbage (1-1/2 lbs.)
• 1 lemon, preferably organic
• 1 bunch flat-leaf (Italian) parsley
• 1 bunch cilantro
• 1 bunch chives
• 1 cup crème fraîche or make your own
• 1/4 cup grated Parmigiano Reggiano
• 1 lb. fresh egg fettucini or, make your own

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 5 garlic cloves
• Red pepper flakes
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Heavy skillet
• Kitchen scissors
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Strainer
• Tongs
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Pinot Grigio
• Dessert:  Biscuits with Seasonal Fruit and Sweet Yogurt Cream from The Modern Vegetarian Kitchen p. 408

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Cut the cabbage in quarters.  Cut out the heart.  Cut the leaves into 1/2-inch wide strips.
  • Peel and finely chop 1 clove garlic.
  • Peel and cut 4 garlic cloves into thin slices.
  • Zest the lemon until you have ½ tsp. zest.  Cover the zest with a bowl so the flavor doesn’t evaporate.
  • Cut the un-zested part of the lemon into wedges.
  • Rinse and pat dry the parsley and the cilantro.  Pluck 1 cup leaves from each.
  • Fill a large bowl two-thirds full of ice water.
• Start Cooking
  • When the water boils, add the cabbage and cook just until it is bright green and slightly softened, 3-4 minutes.
  • Transfer the cabbage to the ice water to stop the cooking.  When the cabbage is cold, drain it.
  • Return the water to a boil.
  • Get someone to set the table and pour yourself a glass of wine.
  • Time to make the pasta sauce.  Mince the parsley and the cilantro.  Using scissors, snip 1 tbsp. chives.
  • Put 2 tbsps. butter into the nonstick fry pan over medium heat.  Add the 1 finely chopped garlic clove and sauté for 1 minute.  Add the herbs and the lemon zest.  Sauté for 30 seconds, then stir in the crème fraîche.  Salt and pepper to taste.  Bring the sauce to a boil, then immediately remove from the heat.
  • Heat 2 tbsps. olive oil in the heavy skillet over medium heat.  Add the thinly sliced garlic cloves and sauté for 1 minute, or until pale gold.  Stir in a pinch of red pepper flakes (if you like your food a little spicy), the cabbage, and 1-2 tbsps. water. Season with salt, cover, and cook for 3-4 minutes.
  • While the cabbage finishes cooking, put the pasta in the boiling water and stir.  After about 3 minutes, when it floats to the surface, it will be cooked.  Drain it.
  • Return the skillet with the pasta sauce to medium heat.  Add the pasta and toss to coat.  Add the Parmigiano, toss again.
  • Transfer the cabbage to a serving dish and garnish with the lemon wedges. Divide the pasta among four plates.  Dinner is ready, you can take it to the table.  Don’t forget the wine!

Wow Peter, that was fast, let’s eat!

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