Ingredients
- 2 bunches asparagus, trimmed and halved
- 250 g (9 oz) green beans, trimmed
- 350 g (12 oz) small preserved artichoke hearts, drained well and halved
- 400 g (14 oz) fresh or dried fettuccine
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- 85 g (3¼ oz/ 1/3 cup) pesto
- 40 g (1½ oz/½ cup) shaved parmesan cheese, or to taste
Method
1. Bring a medium saucepan of salted water to the boil then cook the asparagus for 2 minutes, or until bright green and just tender. Remove using a slotted spoon and cool under cold running water. Drain well. Cook the beans in the boiling water for 3 minutes or until just tender, then drain well. Combine the cooked vegetables with the artichokes in a bowl and set aside.
2. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well.
3. Bring the cream to the boil over medium heat in a large saucepan or a large, deep frying pan. Simmer for about 3 minutes, or until reduced slightly, then stir in the pesto. Add the fettuccine and vegetables, season to taste with sea salt and freshly ground black pepper and toss to combine well. Cook, tossing often, over medium heat for 2-3 minutes, or until the vegetables are heated through and the sauce has thickened slightly.
4. Divide among bowls, scatter over the parmesan cheese and serve.
