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| RECIPE FOR 4TH STREET GRILLE FETTUCCINE WITH PORTOBELLA MUSHROOMS AND HALLOUMI CHEESE |
| Title: | 4th Street Grille Fettuccine With Portobella Mushrooms And Halloumi Cheese | | Category: | Restaurant | | Rating: |  | Instructions:
4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi CheeseSource: Mike Campo - 4th Street Grille, Sacramento, California 1 pound De Cecco Fettuccini
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
cut into 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine First boil water and add the fettuccini. Heat a large saut
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