Fettuccine with Asparagus Pesto
Indulge in the vibrant flavors of spring with this delicious Fettuccine with Asparagus Pesto! This quick and easy recipe combines tender fettuccine pasta with a creamy, homemade pesto made from blanched asparagus, fresh basil, garlic, pine nuts, Parmesan cheese, and a splash of zesty lemon juice. Highlighted by its velvety texture and rich, nutty aroma, the pesto clings perfectly to each strand of pasta. Reserved asparagus tips add a delightful crunch and a beautiful visual touch to your plate. Ready in just 30 minutes, this healthy, vegetarian pasta dish is perfect for a weeknight dinner or a special occasion. Serve it warm with extra Parmesan and a drizzle of olive oil for an irresistible meal bursting with freshness and flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Asparagus spears
- 2 large Garlic cloves
- 0.5 cup Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Extra virgin olive oil
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Water (reserved pasta water or boiling water)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
While the pasta cooks, snap off the woody ends of the asparagus spears. Cut the remaining spears into 2-inch pieces and reserve the asparagus tips for garnish.
In a medium pot of boiling salted water, blanch the asparagus pieces (excluding the tips) for 3-4 minutes, until tender and bright green. Remove the asparagus with a slotted spoon and transfer it to an ice bath to stop the cooking. Drain the asparagus and set aside.
In the same pot of boiling water used for blanching, cook the reserved asparagus tips for 1 minute. Remove and set aside for garnishing.
In a food processor or high-powered blender, combine the blanched asparagus (excluding the tips), garlic, basil leaves, pine nuts, Parmesan cheese, lemon juice, salt, and black pepper. Process until the mixture is smooth, scraping down the sides as needed.
With the motor running, slowly drizzle in the olive oil and blend until fully incorporated. The pesto should be rich and creamy. If it’s too thick, add 1-2 tablespoons of the reserved pasta water to thin it out.
In a large skillet or saucepan over medium heat, combine the cooked fettuccine and the asparagus pesto. Toss until the pasta is thoroughly coated and the pesto is warmed through. If needed, add small amounts of the reserved pasta water to loosen the sauce and make it silky.
Taste the pasta and adjust the seasoning with additional salt or pepper, if necessary.
Divide the fettuccine among serving plates and garnish with the reserved asparagus tips and extra Parmesan cheese, if desired.
Serve immediately and enjoy this fresh and flavorful meal!
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 19.1 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
