How to Make Asparagus Pesto Fettuccine

Fettuccine is one of my favorite entrees to order at a restaurant, but this asparagus pesto recipe is worth staying home for! It takes a small amount of effort to make this delicious and nutritious meal. It is perfect for a family meal or a date night! Eat up!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 lb of fresh asparagus
• 3 tbsp lemon juice
• prepared pesto sauce
• 1 lb fresh fettuccine noodles
• Salt and pepper to taste
• Grated parmesan cheese

How to Make Asparagus Pesto Fettuccine

1. In a six-quart pot, bring water to a boil over high heat.
2. Wash asparagus and snap off tough ends. Add to boiling water and cook uncovered until just tender to the bite, about five minutes. With tongs, lift asparagus out of water and drain. Trim off top four inches of asparagus and put the bottoms in a blender or food processor.
3. Add fettuccine into boiling water and prepare per package directions.
4. In a food processor or blender combine lemon juice and asparagus ends. Add about 6 tbsp of hot water and about 1/2 cup of pesto sauce. Blend until smooth.
5. Drain pasta and plate with asparagus tips. Pour pesto asparagus sauce over noodles. Add more pesto if needed. Add salt, pepper and parmesan cheese to taste.

Tips & Warnings

• Serve with a dinner salad and hot Italian rolls.
• Don't overcook your asparagus! Keep an eye on it and remove when it turns bright green.