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asparagus lemon juice extra-virgin olive oil garlic fresh basil fresh fettuccine salt Parmesan cheese
Viewed: 12 - Published at: 2 months agoIngredients
- 2 pounds asparagus
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic
- 1/4 cup coarsely chopped fresh basil leaves
- About 1 pound fresh fettuccine or linguine
- Salt and pepper
- Grated parmesan cheese
Method
- In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.
- In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.
- Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.
- Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus puree over pasta and mix. Add salt, pepper, and cheese to taste.
