Mustard Fettuccine with Vegetables, Ham & Goat Cheese
1 cup flour
1 TBL dry mustard
1/2 tsp salt
2 1/2 TBL course ground mustard (Grey Poupon works)
Place first four items in a food processor. Combine to mix
Add the egg and mix until smooth.
Lightly knead the mixture on a floured board form dough.
Cover and let rest for 20 minutes.
Roll out the dough and cut in to fettuccine. A pasta machine comes in very handy here.
Add to salted, boiling water and cook until firm-tender, about 2 or 3 minutes.
Remove to serving bowls and cover with sauce below.
Vegetables, Ham & Goat Cheese
1 TBL butter
1/4 cup smoked ham, julienne
1/4 cup red onion, chunked
1/4 cup red bell pepper, sliced thin
1/4 cup zuccchini cut in half-moons
1/3 cup dry white wine
3/4 cup heavy cream
1 1/2 oz goat cheese
2 -3 plum tomatoes, cut in half moons
Combine the first 5 ingredients in a sauce pan and cook for 1 minute.
Add the 1/3 cup of white wine and reduce slightly over high heat.
Add the heavy cream and goat cheese. Reduce to thicken
Add the tomatoes and remove the sauce from the heat. Keep warm.