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.

Related recipes