Asparagus Pasta

This is Marie, contributing a few comments about a pasta dish I made because the photo looked so lovely I could not resist making it as soon as possible. I really enjoy both asparagus and pasta, but had never thought to combine the two. Since the girlchild is also a fan of both, Grant put up very generously with the recipe.

Originally “Green Fettuccine with Asparagus, Basil and Butter” from The Splendid Table.

what I actually made:

1 lb. imported linguini
4 tbsp Kerrygold butter
1/4 cup chopped onion
1 bunch asparagus, trimmed into 1/2 inch pieces
1 cup green peas
pepper &salt
1/4 cup pasta water
2 oz good basil-based pesto
1 large chicken breast, cubed
1 tbsp olive oil

Melt 2 tbsp butter in a large skillet over medium and cook the onions until softened; start a large pot of water for the pasta; when boiling, add the noodles. Add a splash of olive oil and brown chicken (in another skillet if needed, but add the cooking juice when combining if you do).

Add salt, pepper, asparagus and peas to the skillet and cook, stirring occasionally, covered. When chicken is nearly done, combine everything in the skillet. Scoop out a half cup of pasta water, drain pasta, add pasta and 1/4 cup water to the vegetables. Add pesto and toss. Add remainder of water, if needed, in stages. Cover lightly in grated Parmesan and serve.

The original recipe called for spinach fettuccine, but I hadn’t any on hand and my usual grocery store doesn’t stock it, but the recipe is very good with regular fettuccine too, so just try it with whatever you have on hand. I will of course have to try it again soon with the correct variety of noodle, or perhaps use some garlic or olive or other flavored type just for fun. The only really essential parts are of course the pasta, the asparagus (make sure it’s fresh and that the hard ends, if present, have been trimmed off) and and a decent quality pesto. Or, of course, if you want you can put in basil and oil and all the other things that go into pesto, if you prefer to do the complete-from-scratch route. I am sure yours would be totally amazing that way. Make sure to invite me over to check.

The recipe actually survived being used as leftovers as well, since it didn’t need much reheating. If Grant liked it better, it would be joining our staples. Yum.

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