Fettuccine With Asparagus

Name: Fettuccine With Asparagus
Total time: 25 min
Ingredients: 6 fresh asparagus spears, about 1/2 pound; 10 ounces fresh fettuccine or 3/4 pound dried fettuccine; 2 tablespoons butter; 1/8 teaspoon freshly grated nutmeg; 2 tablespoons finely chopped fresh basil or parsley; 1/2 cup freshly grated Parmesan cheese; Freshly ground pepper and salt to taste

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Total: 25 minutes

Servings: 4

Cost: $4.38 /serving

Author : Pierre Franey

asparagus fettuccine

Ingredients

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6 fresh asparagus spears, about 1/2 pound10 ounces fresh fettuccine or 3/4 pound dried fettuccine2 tablespoons butter1/8 teaspoon freshly grated nutmeg2 tablespoons finely chopped fresh basil or parsley1/2 cup freshly grated Parmesan cheeseFreshly ground pepper and salt to taste

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Instructions

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Step 1

Bring a large pot of salted water to boil.

Step 2

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Step 3

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Step 4

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Step 5

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

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