Fettuccine with Asparagus from Vicki Delany

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 so 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

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

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