Here is fettuccine with cilantro and paneer. A pulse of fresh garlic and cilantro in cream gives lovely mellow flavor to the appealing Alfredo sauce and fettuccine. Try it!
What I used: Serves 4
1 lb fettuccine pasta
½ lb paneer (Indian cheese) cut to cubes
A little parmesan cheese grated
2 tsp butter
2 tsp olive oil
¼ cup milk
½ cup cream
¼ tsp red chili flakes
¼ tsp white pepper powder
2tsp fresh cilantro chopped
3 garlic cloves chopped
½ cup scallions chopped
2tsp fresh carrot grated
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or as per instructions on the box.
Meanwhile, wash, chop and prep the vegetables. In a food processor, add 4 sticks of cilantro, 1 chopped garlic petal and cream. Give it a few pulses until the mixture is light green.
In a medium saucepan over low heat, melt butter. Add the remaining chopped garlic. Once the aroma kicks in, add the chopped scallions. Cook a minute, stir in cream and pepper. Add the paneer cubes and milk; cook mixture in a low simmer, say 5 minutes. Stir in Parmesan until melted. Stir in chopped cilantro, chili flakes, salt; toss in the cooked fettuccine. Finally add the olive oil and garnish it with grated carrot. Serve hot!