1 pk Tagilatelle pasta
1-2 oz Truffle butter
¼ C Grana Padana cheese, grated
1 tub Mascarpone cheese
French bread baguette
1 C Green Garden vegetables; peas, green beans, zucchini etc.
Salt to taste
Black Pepper to taste
Trim garden vegetables and blanch par-cook in a pot of salted boiling water until just done about a minute. Place immediately into an ice water bowl to stop the cooking, when cold remove for later use.
Slice crostini from the baguette and toast in oven until golden and crisp, spread layer of Mascarpone over.
Put on a large pot of salted water to boil. Cook the Tagliatelle pasta until just al dente about 7-8 minutes and while the pasta is cooking, warm the remaining mascarpone cheese in a sauté pan. Add grated Grana Padana cheese to melt and put the hot pasta directly into the sauce pan, then add vegetables just to warm through and stir in the Truffle Butter. Add some of the pasta cooking water if the sauce becomes too thick. Toss to coat evenly, season with salt and pepper to taste and garnish with more of the Grana Padana cheese. Serve with the cheese crostini and enjoy with Napa Valley Estate Élu.