YIELD: 4 SMALL-PLATE SERVINGS 4 oz. rotini (preferably multigrain with added protein, fiber and Omega-3s) 2 Tbsps. olive oil 2 oz. pearl onions, blanched 2 oz. shelled edamame 2 oz. morel or other wild mushrooms, quartered 2 oz. porcini or other wild mushrooms, sliced 1 oz. diced red bell pepper 1 oz. diced Vidalia onion 1 tsp. fresh tarragon ¼ tsp. minced garlic ¼ cup champagne or other sparking wine ¾ cup heavy cream 1 oz. Asiago cheese, grated Cook pasta until just short ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.