Goat Cheese Fettuccine

Little grape hyacinths are one of my favorite spring bulbs.  I have them all over the flower beds. 

What a wonderful dinner.  Made a dish from Insalata's Mediterranean Table.  Fettuccine with goat cheese butter, portabella mushrooms, corn, and fresh herbs.  Delicious, nourishing and pleasantly filling.  Also made a cilantro lime dressing for our salad which was very refreshing.
 

Fettucine with Chanterelle, Corn, and Goat Cheese

Ingredients:

2 Tb EVOO

2 Tb unsalted butter

8 oz. chanterelle mushrooms cut into 1/4" thick slices

2 Tb minced shallots

2 C fresh corn kernels

2 Tb chopped thyme or 1 Tb dry

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

8-10 oz. fresh fettuccine

2 Tb freshly grated Parmigiano-Reggiano, for garnish

Goat cheese butter:

1/4 C unsalted butter, softened

1/4 C creamy goat cheese, softened

1/4 tsp. kosher salt

 
Bring a large pot of salted water to a boil over high heat.
To make the goat cheese butter: In a small, bowl, combine the butter, goat cheese and salt; using a whisk, beat until smooth.

In a large sauté pan, heat the oil and butter over medium-high heat.  Add the mushrooms and shallots; cook, stirring until softened, about 5 minutes.  Add the corn, thyme, salt and pepper; cook, stirring for 1 minute more.  Stir in the goat cheese butter; remove from the heat.  Taste and adjust the seasoning.

Add the pasta to the boiling water; cook, stirring occasionally, until just al dente, about 2 minutes.

When the pasta is done: Drain, add to the mushroom mixture.  Cook, tossing, over low heat, until warmed through, about 1 minute.  Taste and adjust the seasoning.  Transfer to a warm platter.  Garnish with freshly grated Parmigiano-Reggiano; serve immediately .