Pasta Partners - GF Linguini with Herbs de Provence for Alfredo Sauce

When Roman Luxury Meets Provençal Sunshine
The story of Fettuccine Alfredo begins in 1908 Rome, when Alfredo di Lelio created his legendary "golden sauce" of butter and Parmigiano-Reggiano to tempt his pregnant wife's appetite. The dish—originally called "fettuccine al triplo burro" (triple butter fettuccine)—became an overnight sensation when Hollywood stars Mary Pickford and Douglas Fairbanks dined at his restaurant in 1927, bringing the recipe back to America and making it an Italian-American icon.

Linguine, meaning "little tongues" in Italian, originated in Genoa around the 16th century. These elegant, flat ribbons are slightly narrower than fettuccine, designed to catch cream sauces in delicate folds while remaining light enough for seafood and oil-based preparations. The shape is Ligurian poetry—thin enough to be delicate, wide enough to carry sauce with grace.

Why Gluten-Free Pasta Works Perfectly in Alfredo: Rice linguini is actually a revelation in cream-based sauces. Here's the secret: traditional wheat pasta releases starch that helps thicken and bind Alfredo sauce, but it can also make the dish heavy and gummy. Rice linguini offers a cleaner slate—its smooth, silky texture allows the butter and cheese to shine without competing starch. The result? A lighter, more refined Alfredo that coats each strand like silk ribbon without the heaviness.

Rice pasta's neutral flavor profile lets the richness of butter, the nuttiness of Parmigiano-Reggiano, and the aromatic complexity of Herbes de Provence take center stage. It stays al dente beautifully, won't clump together, and maintains its elegant appearance on the plate. The tender bite of rice linguini creates a luxurious mouthfeel that feels indulgent yet never overwhelming—proof that gluten-free can elevate, not compromise, a classic dish.

Herbes de Provence: This sun-drenched blend from the South of France—basil, oregano, marjoram, thyme, sage, and rosemary—brings Mediterranean warmth to Roman elegance. While Alfredo is traditionally simple (just butter, cheese, and pasta water), these aromatic herbs add layers of complexity: the earthiness of sage, the brightness of basil, the floral notes of thyme and marjoram. It's a bold yet harmonious innovation that bridges Italian indulgence with French countryside soul.

When Roman luxury meets the lavender fields of Provence, you get an Alfredo sauce that's both timeless and unexpected.

This package contains 1 packet of Herbs de Provence and Rice Linguini Ingredients: Rice Linguini: rice flour and water. Herbs de Provence  - Herb de Provence  - Ingredients - Basil, Oregano, Marjoram, Thyme, Sage, & Rosemary.

Linguini Alfredo with Peas
Serves 2
8oz linguini noodles
1 1/2 cups chicken stock
2 tbsp butter
1/4 cup cream or Half & Half
2/3 cup grated Parmigiano-Reggiano cheese
1 cup peas
1 tbsp Herbs de Provence

Simmer noodles in chicken stock, on low for 7 minutes or until they are cooked to your liking.  Fold peas, Fines Herbs, butter and cream into the noodles, keeping the pan on low. Add 1/2 cup Parmesan Cheese and mix well. (Sauce will thicken up).  If the sauce gets too thick, add a bit of water to it.

Serve immediately.  This is a great meal on it’s own or even better with grilled salmon or chicken.

PERFECT PAIRINGS
Wine: Chardonnay, Pinot Grigio, or Prosecco
Sides: Caesar salad, roasted asparagus, garlic bread
Occasion: Quick weeknight dinner, date night, comfort food elevated
Add-ons: Grilled chicken, shrimp scampi, roasted cherry tomatoes

More Pasta Partners

• GF Angel Hair - Scampi Sauce
• GF Fettucini - French Onion Sauce with Mushrooms and Prosciutto
  
• Gemelli - Slow Cooked Beef Ragu
• Paparadelle - Carbonara Sauce with Pancetta
• Ditalini - Pasta e Fagioli

 

Shipping Information:

• Small orders (up to 10 pieces): Ships quickly
• Case packs (12 pieces): Ships within 10 business days

For bulk orders, private label opportunities, or questions, contact us at 413-562-2042 or email ideas@terra-americana.com