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4/15/2018 5:35 am  #1


Spring Pasta

Fettuccine With Asparagus

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

https://static01.nyt.com/images/2016/04/18/dining/18COOKING-FETTUCCINEASPARAGUS1/18COOKING-FETTUCCINEASPARAGUS1-articleLarge.jpg





INGREDIENTS
6  fresh asparagus spears, about 1/2 pound
10  ounces fresh fettuccine or 3/4 pound dried fettuccine
2  tablespoons butter
⅛  teaspoon freshly grated nutmeg
2  tablespoons finely chopped fresh basil or parsley
½  cup freshly grated Parmesan cheese
 Freshly ground pepper and salt to taste


PREPARATION

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

https://cooking.nytimes.com/recipes/2324-fettuccine-with-asparagus?action=click&pgtype=sectionfront&module=featuredBand


We live in a time in which decent and otherwise sensible people are surrendering too easily to the hectoring of morons or extremists. 
 

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