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Asparagus and Fresh Herb Fettuccine

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Pixicook editorial team

A delightful pasta dish featuring fresh asparagus and herbs, tossed with fettuccine and Parmesan cheese.

Ingredients for Asparagus and Fresh Herb Fettuccine

units in
USchevron
serves
4 peoplechevron

Asparagus, ends trimmed and cut into 1-inch pieces

0 lb

Fettuccine, fresh or dried

0 oz

Unsalted Butter

tablespoons

Nutmeg, freshly grated

teaspoons

Parsley, finely chopped

tablespoons

Parmesan Cheese, freshly grated

cups

Salt

to taste

How to Make Asparagus and Fresh Herb Fettuccine

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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