Creamy Asparagus Fettuccine
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb asparagus
- 1 lb fettuccine
- 1 large red bell pepper, roasted and cut into strips
- 1 lb ricotta cheese, at room temperature
- 1⁄4 cup grated parmesan cheese
- 1⁄3 cup chopped chives or 1/3 cup scallion
- salt and pepper
directions
- Begin heating a large pot of salted water.
- Snap off and discard the woody ends of the asparagus. Cut off the tips of the asparagus spears and reserve. Cut the spears into 1 1/2 inch lengths.
- When the water comes to a boil, add the asparagus and cook for 2 minutes. Add the tips and cook until the asparagus is just tender, about 2 minutes longer. Using a large skimmer or slotted spoon, remove the asparagus and transfer to a bowl. Cover and keep warm.
- Cook the fettuccine in the water until al dente. Remove 1/2 cup of the cooking water. Briefly drain the fettuccine in a colander and return it to the pot, along with the asparagus.
- Add the roasted pepper, ricotta, parmesan and chives. Toss well, adding the reserved cooking water as needed to make a creamy sauce. Season generously with salt and pepper.
- Serve hot, passing additional parmesan at the table.
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RECIPE SUBMITTED BY
I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.