When I first started cooking for myself, my repertoire involved alternating between packaged mac & cheese and pasta with jarred tomato sauce. Somehow, I had the temerity to get the idea of cooking for Jodi on one of our first dates. I spotted a recipe for fettuccine primavera, and thought I could pull it off. The dish has a simple creamy goodness, and came out well the very first time I tried it. The date was a success, and now we are celebrating another Valentine’s Day together 20 years later.
Now what’s this “avec mon coeur” business in the title? An attempt to sound romantic with a little French? If your French is better than mine (a low bar), you might break out the phrase “Je t’aime de tout mon couer” to impress your sweetheart, as it translates to “I love you with all my heart”. But in this case, Mon Coeur refers to the name of the wine I chose to match this fettuccine primavera dish as well as the Valentine’s Day theme.
My cooking has certainly evolved from the days where making this dish was a big deal. We still love to enjoy this fettuccine primavera, and I make it fairly regularly, including for romantic occasions for the sentimental appeal. And our son has been brought into the fold of appreciating this dish, and has been known to request it for his birthday. Alas, his taste has gotten more expensive–he now asks for filet mignon. Speaking of which, this Filet Mignon with Balsamic Pan Sauce is another Valentine’s Day option and would probably go well with Mon Coeur.
Today I’m sharing the basic recipe for the fettuccine, which has an ample amount of dairy in it. But it can be made dairy-free, which has allowed our son to enjoy it. I have some notes on how we do that in this old fettuccine post.
Wine Pairing: Fettuccine primavera is one of those dishes that I’ve served with both white and red fairly often. In the white department, l like to serve this with a Russian River Chardonnay from Sonoma, as they tend to be fairly lean, and also bring back good memories of our trips to the region. For reds, I like to go with something medium bodied with enough fruit and finesse that it won’t overwhelm the pasta. Enter Mon Coeur.
So I selected the 2012 J. L. Chave Mon Couer Cotes du Rhone. Chave is an outstanding Rhone producer, and I’ve enjoyed a number of his wines. I don’t tend to put much stocks in labels, but the heart on this bottle made it a natural for Valentine’s Day! Plus, I thought it would be the right style of red to go with the dish. How did it do?
The Mon Couer is dusky on the nose with scent of violets. Great structure. I tasted cherry and persimmon (the first thing that popped to mind to describe an interesting nuance). Silky mouthfeel, which is nice with the cream. Definitely a pairing that worked well!
- 1 lb fettuccine noodles
- ¾ cup extra virgin olive oil
- ¾ cup of grated parmesan or romano cheese
- 1 cup heavy cream
- 1 bunch broccoli, chopped
- 3 carrots, sliced
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- Fresh ground black pepper
- Begin boiling water to cook the fettuccine. Meanwhile, start steaming the carrots in an inch of boiling water, covered.
- After the carrots have been steaming for 4 minutes, add the broccoli to steam along with the carrots for 6 more minutes. Drain and set veggies aside.
- Cook noodles according to package instructions. Drain fettuccine. Add the cheese, followed by the olive oil. Stir these ingredients in, then add the cream, and stir again.
- The fettuccine should be getting nice and creamy now. Stir in the veggies, followed by the parsley and fresh ground black pepper.
- Serve immediately along with a good class of wine!
Be sure to check out what my fellow bloggers have come up with for the February Wine Pairing Weekend!
- #WinePW Clear to See by Dancing Veggies
- Bubbles & Boulud by Confessions of a Culinary Diva
- Champagne and Oysters for Valentines’ Day by Enoflyz Wine Blog
- Chocolate Pots de Creme paired with Port Wine by Curious Cuisiniere
- Fettuccine Primavera Avec Mon Coeur by Cooking Chat
- Fizzy Fun at Your Romantic Brunch by Food Wine Click
- Gimme a Man With Mussels: Romantic Pairings from Eola Hills & Oregon’s Coast by TastingPour
- Italian Valentine sweets: Sprisolana & Recioto della Valpolicella by Vino Travels
- Let’s talk Romance by A Day in the Life on the Farm
- Recipe for Refueling Romance, Salmon Frittata and Michelle Sparkling Brut Rose by Wild 4 Washington Wine
- Risotto all’Amarone + Masi Campofiorin 2009 by Culinary Adventures with Camilla
- Wine, Food and Love with #WinePW by Rockin Red Blog
Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you’re reading this early enough, you can join us for a live Twitter Chat on Saturday, February 14, from 11 a.m. to noon Eastern Time using the #winePW tag.
You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the March Wine Pairing Weekend, which will be on Saturday, March 14, 2015