April weather in Virginia can be fickle, and this year is no exception. A few days of 70-degree sunshine teased of an early spring, only to give way to a final (I hope) blast of winter wind and snow flurries. The cold weather set off my “comfort food” alarm again, and I found the perfect solution in a tester recipe for an upcoming cookbook (sorry I can’t share the recipe just yet).
It’s called Blushing Fettuccine Alfredo, made with a rich creamy white sauce, blushing with a hint of marinara sauce. To remind myself that spring really is here (technically at least), I added some veggies to make a “primavera” variation and topped it with some pan-fried tofu that Jon thought looked like tofu croutons, so I called them “to-futons.” And while he didn’t find my pun terribly amusing, he did find the fettuccine to be out-of-this-world delicious.
It’s called Blushing Fettuccine Alfredo, made with a rich creamy white sauce, blushing with a hint of marinara sauce. To remind myself that spring really is here (technically at least), I added some veggies to make a “primavera” variation and topped it with some pan-fried tofu that Jon thought looked like tofu croutons, so I called them “to-futons.” And while he didn’t find my pun terribly amusing, he did find the fettuccine to be out-of-this-world delicious.
Texas weather has been the same way!
ReplyDeleteThis dish looks so delicious. And incidentally, I've made lots of tofu croutons!
We need spring! But in the meantime, that dinner looks delicious.
ReplyDeletecome on, spring. you can do it!
ReplyDeletelove this dish. and it's name!
You are teasing us with no recipe. It looks great.
ReplyDeleteOh my gosh that looks so yummy.
ReplyDeleteI can't wait for that recipe.
Yay! This was one of my testers, I LOVED this! I should have added the extra primavera. To-futons is funny. Pun away.
ReplyDelete