On Tap Oil & Vinegar Recipe Detail

Dill Penne Alfredo

with EVOO & Wild Fernleaf Dill Olive Oil.

Ingredients:

• 1/2 lb Penne pasta
• 1/2 cup fresh or frozen peas
• 1 Tbsp fresh dill, chopped
• 1 tsp of minced garlic
• 1 tsp of red pepper flakes
• 1/2 cup sour cream
• ~1 cup of cream (or non-dairy alternative of choice)
• 2 Tbsp Extra Virgin Olive Oil (try Biancolilla or Picual)
• 2 Tbsp Wild Fernleaf Dill Olive Oil
• Salt and pepper to taste
• Handful shaved or sliced Parmesan Romano cheese
• Extra dill for garnish

Directions:

Boil Penne Pasta in medium pot with pinch of salt and peas. When al dente (still slightly chewy, not over cooked) take off heat and drain. Set aside.

In large pan on medium to low heat, warm up EVOO and Dill Olive Oil. Add sour cream and cream. Stir or whisk together until sauce ingredients combined.

Add chopped dill, minced garlic, red pepper flakes, and fresh ground salt and pepper (to taste). Stir or whisk together. Simmer on low for couple of minutes.

Add Penne and Peas from colander into the sauce, stirring together.

Serve with side dishes as pictured: sautéed, seasoned sausage (or veggie sausage) and steamed green beans (drizzled with EVOO and dressed with salt and pepper). Garnish Penne Alfredo with generous handful of Parmesan Romano cheese. Enjoy!