Roquette Pesto Fettuccine with Normal Duck Breast

Cooking in Sens


So, so glad to have found the Hudson Valley duck farm!  Cooking with familiar, quality products makes for an enthusiastic, creative and happy time in the kitchen 🙂


What I really wanted for this pasta dish was fresh pappardelle, but the Wegman’s in Scranton only had fresh fettuccine and linguine.  Heck, I’ve got a Kitchenaid and just might have to use it to make fresh pappardelle but that seems a bit extreme 😀


I’ve made roquette (arugula) pesto many times but it seems I always forget how good it is. The roquette I find here in Pennsylvania seems to be a “drier” less tender variety but it works just fine.  In fact, I liked this batch better than the last one.  I spread some on bread to test and my husband, always willing to assist and always it seems in the kitchen, helped with that.


The duck breasts were meaty…

View original post 107 more words


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s