s+s chow: Creamy baked fettuccine with asiago and thyme...oh and caprese salad

So in the spirit of our event we have planned for the evening...we thought we would share some of the recipes that are making an appearance at the soiree. If you are coming tonight...don't read this post. And if you still are going to proceed reading, make yourself useful and bring your fat pants tonight.

This recipe hails from the Italian Cuisine Queen herself, Giada de Laurentiis. This is just so good and easy, that we have to share.

{food network}

Creamy Baked Fettuccine with Asiago and Thyme

Ingredients

1 pound fettuccine pasta

2 cups grated Asiago cheese, plus 1/4 cup

2 (8-ounce) containers creme fraiche

1 cup grated Parmesan

1 1/2 tablespoons fresh chopped thyme leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche,Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

To accompany this ah-mazing dish, we have also included a caprese salad recipe. Folks, if you have never tried to make this at home, please do. It is incredibly simple and so rewarding! 

Caprese Salad

Ingredients

3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 to 30 leaves (about 1 bunch) fresh basil

Extra-virgin olive oil, for drizzling

Coarse salt and pepper

Directions

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

We hope you all enjoy your weekend. To come next week, pictures and details from our party this weekend and a very exciting giveaway. Stay tuned...