Fettuccine Piccata

I am not really sure where I got this cookbook, but I have loved it for several years.  It is very unpretentious and genuine.  No color photos, over 400 pages of just classic recipes. Those are the kind of cookbooks I like.  I will hunt them out actually.This recipe jumped out at me as I was reading through the book. Yes, I do that.  Really, read a cookbook. It is pretty cool. This recipe is so good and simple as a side dish but you could easily make it into a skillet meal if you desired to.Simply add cooked chicken or even shrimp. You could even add tomatoes or mushrooms.

Fettuccine Piccata

by Traci
Adapted from Whats Cooking America by Linda Standly and Andra Clark
 

1 16 oz package uncooked fettuccini pasta

1/3 cup olive oil

1/4 cup capers chopped fine (optional)

1/4 cup white wine

1/2 cup prepared pesto

2 cloves garlic minced fine

1/2 cup sliced Kalamata olives

1 tablespoon lemon juice

1/2 cup small curd Cottage Cheese

salt and pepper to taste

1/2 cup parmesan (optional)

Cook pasta according to directions.  Drain and return to the pan to keep warm.

In a medium sauce pan on medium heat add olive oil, capers, wine, pesto and garlic.  Cook  for about two minutes or until you start to smell it.  Add the olives, lemon juice, and cottage cheese. Remove from heat add your pasta and toss to coat evenly.  Salt and pepper to taste. Top with parmesan to garnish.

This is such a versatile recipe that I hope you keep in your back pocket and use it often.