It’s asparagus season! Let’s celebrate! I love asparagus most of all when it’s lightly sautéed and served as a side vegetable. But as long as it’s fresh and plentiful at this time of the year, I enjoy finding other ways of using it. I also love ricotta, so this is definitely win win.
Fettuccine with Asparagus
Ingredients:
¾ lb fettuccini
1/3 cup walnuts, lightly toasted
1 ½ lb asparagus, stems broken off and discarded.
1 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
¾ cup chicken stock
1 cup ricotta
½ cup grated parmesan
¼ cup fresh basil
Instructions:
Cook fettuccini according to package
directions and drain. Reserve some of the cooking water.
Cut asparagus stalks into ½ inch pieces
Heat oil in saucepan. Add onion and garlic,
cook until softened. Add asparagus and cook for another two minutes
Add 1 tsp salt, stock, and simmer for 5 –
10 minutes
Puree the asparagus and the ricotta in a blender
Add asparagus mixture to the pasta and stir
to combine. Loosen with pasta water if
you think it’s too thick
Top with walnuts, basil, and parmesan
CELEBRATION TIME: Death Knells and Wedding Bells will be Vicki’s 50th
book! I hope you’ll join us on Facebook on June 6 for a very special book release day party
.
50th Book Party for Vicki Delany & Eva Gates | Facebook
This looks yummy, Vicki! The asparagus in my garden is nearly done, but I might have enough for your recipe.
ReplyDeleteOne of hubby's favorite seasonal veggies. Thank you for the yummy recipe that I know he's going to love.
ReplyDelete2clowns at arkansas dot net
Thank you for the recipe! aprilbluetx at yahoo dot com
ReplyDeleteMy very most favorite vegie! This sounds delicious and easy. Thanks!
ReplyDeleteI saw a recipe rather like this in The Week magazine. It calls for Greek yogurt rather than ricotta and peas, whole and pureed with the yogurt. Plus whole asparagus, not blended.
ReplyDeleteI'm making it this weekend and may use some ideas from this recipe to augment it!