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  • Writer's pictureelham hazfi

Fettuccine with asparagus and arugula _almond pesto


Fettuccini with #asparagus and #arugula_walnut #pesto


Sometimes the only dish that can make my #Friday like a start of weekend is a #pasta.

I don’t want to miss my chance to get as much asparagus as I can this spring. The Ontario grown asparagus are so irresponsibly juicy and crunchy.


I found this easy easy recipe satisfying to my palate and my busy Friday.😋😌


Pair this yummy dish with a #drywhitewine like #Sauvignonblanc. This wine has a herbaceous, grassy flavour that makes it a good choice with green dishes. 🥂


Ingredients:


  • 2 cups arugula

  • 1 cup raw almond

  • 1/2 cup parmigiana cheese

  • 2 garlic cloves

  • 3/4 cup olive oil

  • 1 lemon, juiced

  • 1/2 tsp salt

  • 1 lb fettuccine

  • 1 lb asparagus trimmed and shaved using peeler from length

  • Lemon wedges and shaved raw almond to garnish

Instructions:


  1. To make the pesto, in a food processor, combine arugula, almond, parmigiana, oil, and half of lemon juice. Pulse until you get a desired smoothness. Add some water if it helps to run the processor.check the taste and adjust it with extra lemon juice and salt.

  2. In a pot bring water to a boil and add fettuccine. Cook until pasta is al dente about 10 minutes in the last 2 minutes add the shaved asparagus.

  3. Remove from heat and drain.

  4. In a large bowl combine the pasta and pesto and stir.

  5. Divide the pasta in plates and garnish with lemon wedge and almond flakes.

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