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Receta Spring Fettucine With Asparagus And Creamy Pesto

Name: Spring Fettucine With Asparagus And Creamy Pesto
Ingredients: 450 gm good-quality fresh flat ribbon pasta; 500 gm fresh asparagus, cut into 5cm. lengths or possibly julienne; 100 gm pesto, preferably home made; 40 gm butter, softened; 125 x m1 cream; 1 x clove garlic, finely minced; 10 x fresh basil leaves, finely sliced; Salt and freshly grnd black pepper

de Global Cookbook

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Ingredientes

450 gm good-quality fresh flat ribbon pasta
500 gm fresh asparagus, cut into 5cm. lengths or possibly julienne
100 gm pesto, preferably home made
40 gm butter, softened
125 x m1 cream
1 x clove garlic, finely minced
10 x fresh basil leaves, finely sliced
Â Â Salt and freshly grnd black pepper

Direcciones

Cook the pasta and asparagus together in boiling water in a Morganware Pasta Pot* till the pasta is "al dente" and the asparagus crisp-tender, about 3 min. Drain.
Meanwhile, mix the pesto with the butter, cream, garlic, basil and salt and black pepper over a low heat just till hot and well combined.
Toss the warm pasta and asparagus with the creamy pesto mix and serve immediately.
Pass freshly grated parmigiano (Parmesan) cheese separately.