25 minutes
A delightful pasta dish featuring fresh asparagus and herbs, tossed with fettuccine and Parmesan cheese.
Asparagus, ends trimmed and cut into 1-inch pieces
0 lb
Fettuccine, fresh or dried
0 oz
tablespoons
Nutmeg, freshly grated
teaspoons
Parsley, finely chopped
tablespoons
Parmesan Cheese, freshly grated
cups
to taste
to taste
1. Blanch Asparagus
Add the prepared asparagus to the boiling water. Cook for about 2 minutes. Using a slotted spoon, transfer the asparagus to a separate dish and set aside.
2. Cook Pasta
In the same boiling water, cook the fettuccine until al dente, about 2 to 2 1/2 minutes for fresh or up to 9 minutes for dried. Before draining, reserve 2 tablespoons of the pasta water.
3. Sauté Asparagus
In the now-empty pot, melt the butter over medium heat. Add the asparagus back into the pot and cook for 1 minute.
4. Toss Pasta
Add the drained fettuccine to the pot with the asparagus. Season with salt, pepper, and nutmeg. Pour in the reserved pasta water and sprinkle in the chopped basil or parsley. Toss everything together until well combined and heated through.
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