Spring fettucine with asparagus and creamy pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Good-quality fresh flat ribbon pasta |
| 500 | grams | Fresh asparagus; cut into 5cm. |
| ; lengths or julienne | ||
| 100 | grams | Pesto; preferably home |
| ; made | ||
| 40 | grams | Butter; softened |
| 125 | M1 cream | |
| 1 | Clove garlic; finely chopped | |
| 10 | Fresh basil leaves; finely sliced | |
| Salt and freshly ground black pepper | ||
Directions
Cook the pasta and asparagus together in boiling water in a Morganware Pasta Pot* until the pasta is "al dente" and the asparagus crisp-tender, about 3 minutes. Drain.
Meanwhile, mix the pesto with the butter, cream, garlic, basil and salt and black pepper over a low heat just until warm and well combined.
Toss the hot pasta and asparagus with the creamy pesto mixture and serve immediately.
Pass freshly grated parmigiano (Parmesan) cheese separately.
Converted by MC_Buster.
Per serving: 408 Calories (kcal); 33g Total Fat; (67% calories from fat); 12g Protein; 24g Carbohydrate; 88mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; 0 Fruit; 6 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.