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
