|
 This
recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
here>
 Linda
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
She
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
She
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
here>
You'll
be pleasantly surprised at the wonderful taste
of this pasta. My granddaughter, who is ten years
old, always wants me to make this pasta when she
visits. I've used this recipe on several television
shows on my book tours. It smells so great that
the studio crew comes running for a taste!
Ingredients
1
(16-ounce) package uncooked fettuccine pasta
1/3 cup olive oil
1/4 cup capers, drained
1/4 cup white wine
1/2 cup prepared pesto
2 cloves garlic, minced
1/2 cup sliced black olives
1 tablespoon lemon juice
1/2 cup cottage cheese
Salt and coarsely ground pepper to taste
Freshly grated parmesan cheese
Method
- Cook
pasta according to package directions. Drain
and return to pan to keep warm.
- In
a small saucepan over medium-high heat, heat
olive oil, capers, white wine, pesto, and garlic
for 1 minute or until aromatic.
- Stir
in black olives, lemon juice, and cottage cheese.
- Remove
from heat and pour over pasta; toss to coat
thoroughly.
- Season
with salt and pepper.
- Transfer
onto individual serving plates and garnish with
parmesan cheese.
Serves
4
©
Linda Stradley - What's Cooking America
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