Well, the cat’s out of the bag. The exciting news I was talking about (not pregnancy) was released to the big wide world of Food Blogger Pro on Tuesday – I’ll be working with Bjork & Lindsay from here on out. I am SO excited about this change. I’ve been a member of Food Blogger Pro for over a year now and just really love the community there. If you haven’t heard of Food Blogger Pro, it’s a place where bloggers, or aspiring bloggers, can learn how to run a food blog, watch videos on photography, and ask&answer questions on the community forum. It great!
I’ll be doing a lot of behind-the-scenes work for FBP, including managing their media content, writing blog posts, and helping run the upcoming podcast (woot!). I’ve been at it for a week now and I am loving it. I get to stay home with the puppy every day, work on my blog more than I was able to in the past, and have a flexible schedule. For instance, AJ and I met for lunch yesterday and took Dedas to the beach. Lucky dog.
With all this extra time (no more driving 1.5-2 hours per day to work!) I’ve been filling it with some yoga and a little more blogging. I took a bunch of time off here during the recent life craziness, but I’m going to be more serious about it from here on out. In listening to the podcast episodes I’ve already edited, everyone says you have to be consistent. You just have to. If you want your blog to grow and be successful, you have to show up every day. Not just once a week, nor twice a week. You have to be present and active and there every single day. For me, this means cooking, photographing, writing and participating in the community every single day. My aim is to publish 3 posts per week. Wish me luck.
Ok, so this fettuccine recipe.
First off, let me tell you how many different ways I came up with spelling fettuccine before I got it right. Probably 7. And then I gave up and looked it up, because there is no way that a word exists that has two Ts and two Cs and ends with an E. But apparently there is. Fettuccine!
I should also tel you how I made this the first time and didn’t think it was going to be that great, so I turned down the photo op and just served dinner instead. I immediately regretted my decision. There is just something about this dish that makes your tastebuds go Wow.
There is kind of a lot going on with this recipe, but don’t be scared. You just have to do a few things at once, like broil the peppers while shucking the fava beans.
Is that even the right verb? Do you shuck a bean? I don’t even know. Moving on.
This recipe has so many wonderful, wonderful things in it. Don’t miss out on any of them, I am begging you. I know it seems like a pain to sautee your leeks and shuck the favas (for the second time) at the same time, but embrace your multi-taskerness. I am the worlds worst multi-tasker, and I managed to do this just fine. So can you! Anyway, this recipe has:
- oven broiled poblano peppers
- fava beans
- sauteed leeks
- toasted pine nuts
- freshly grated pecorino romano (unless you are vegan)
- thick fettuccine noodles
- butter (or Earth balance)
I know what you are thinking – that’s such a weird flavor combo. But you guys, it works. Really well. It’s amazing, even if you are vegan and decide to forego the cheese. Just try it. You will thank me.
A note on the broiling.
The time the poblanos take to broil relies heavily on how close you can get them to your broiler (without actually touching it). The farther they get, the longer the cooking time. I took a rack out of my toaster oven and put it on top of my oven rack to bring them up a little. IMPORTANT: do not leave the kitchen while broiling. Your nose will tell you something’s about to burn badly before any timer will.
Roasted Poblano & Fava Bean Fetuccine
This Roasted Poblano & Fava Bean Fettuccine pasta recipe is the perfect way to enjoy a rustic pasta dish. In less than 40 minutes, you’ll have this dinner on the table in no time.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 minutes
- Yield: 4 servings
- 1 lb fettuccine pasta
- 2 whole poblano peppers
- 1 lb whole fava beans
- 1 leek
- 2 tsp fresh lemon juice
- salt & pepper, to taste
- 1/4 cup pine nuts
- 3 Tbsp butter, vegan or otherwise
- 2/3 cup freshly grated parmesan cheese, optional
- Cook the pasta according to package directions. After you drain it, place it back in the pot and add the butter, stirring until evenly distributed.
- Heat the broiler on your oven and place the whole poblano peppers close under the broiler. Cook for 4-7 minutes, until blackened. Rotate, then continue to cook until all sides are cooked and most are blackened.Remove from the oven and set aside to cool.*
- While the poblanos roast, set a small pot of water of the stove and bring to a boil. Remove the fava beans from their thick casing. Place the favas in the boiling water all at once and cook for abour 40 seconds, until most of them float. Strain and set aside.
- Place the pine nuts in a medium skillet and cook over medium-high heat until fragrant and golden brown in spots. Stir very often. Remove the nuts to a plate to cool.
- Peel the skin off your poblanos.It should come off rather easily. Cut the top off and slice in half, then run under water to remove any seeds and stuck bits of skin. Slice into 1/4″ by 2″ strips.
- Remove the dark green parts from the leek. Starting at the root, carefully cut the leek lengthwise down the middle, going only about half way down to the cutting board. Then slice the leek into 1/4″ strips.
- Heat a couple teaspoons of olive oil in a skillet (the same one you toasted the pine nuts in), then add the leeks. Sautee until nicely golden, stirring often.
- While the leeks sautee, remove the skin from the favas. I use my left thumb nail to peel off the very end of a bean, then use my thumb and forefinger of the other hand to squeeze it out.
- When the leeks are done, add the favas and poblanos and cook for just long enough to get it warm, 1-2 minutes. Add the lemon juice and a few grinds of salt and pepper, and adjust to taste.
- Combine the buttered pasta, the veggies, most the pine nuts, and about 1/2 cup of the cheese (if using) in the pasta pot. Mix together and serve with extra pine nuts and cheese on top. Enjoy!
– The time the poblanos take to broil relies heavily on how close you can get them to your broiler (without actually touching it). The farther they get, the longer the cooking time. I took a rack out of my toaster oven and put it on top of my oven rack to bring them up a little. IMPORTANT: do not leave the kitchen while broiling. Your nose will tell you something’s about to burn badly before any timer will.