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Asparagus & Fettuccini with Pesto Cream Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This green Spring pasta dish is so good I have been making it a couple times a week!

Ingredients

  • ½ pounds Dry Fettuccini Noodles
  • 1 bunch Very Thin Asperagas
  • 3 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Milk, Broth Or Stock
  • ¼ cups Pesto, Homeade Or Fresh Storebought
  • ¼ cups Cream
  • ½ cups Shredded Parmesan Cheese
  • 1 dash Freshly Ground Black Pepper
  • 1 dash Salt Or Seasoned Salt (To Taste)

Preparation

Heat some lightly salted water for the fettuccini noodles.

Wash the asparagus and break off the tough ends, then break or slice it into bite size pieces. Place in a small saucepan and just cover with water. I usually dip a little hot water out of the pasta pot. Bring the asparagus to a boil and cook for about 2 to 4 minutes depending on how big the pieces are. Remove from heat when tender crisp, drain and rinse with cool water.

Cook pasta according the package directions. While pasta is cooking heat the butter in a sauté pan or frying pan until melted, add flour and cook stirring quickly with a whisk for about 1 minute. Then, add milk, broth or stock and continue to whisk until the sauce has thickened quite a bit and is bubbling. Then, whisk in the pesto, cream and parmesan. Then add salt or seasoned salt to taste, then add the black pepper. When you drain the pasta reserve 1/4 cup cooking water. Toss the pasta, cooking water and asparagus with the sauce in the pan over high heat until heated through.

Serve immediately in bowls and dust with more shredded parmesan or red chili flakes.

5 Comments

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misseesippee on 5.17.2010

Yummy! I made this as a side dish for four- 2 adults and 2 teens. I had baked sweet potatoes at the ready, just in case, but the kids tried it and loved it. Thank-you for a simple and delicious recipe.

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culinarycapers on 4.19.2010

Thanks everyone, glad you like it. Peas would be wonderful in this! I made it the other day with sun dried tomato pesto and thin green beans, it was wonderful! Let me know what kind of variations you come up with!

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misseesippee on 4.11.2010

Yummy! I made this as a side dish for four- 2 adults and 2 teens. I had baked sweet potatoes at the ready, just in case, but the kids tried it and loved it. Thank-you for a simple and delicious recipe.

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eastcolomom on 4.1.2010

I made this tonight for my 3 year old and I and we both loved it! I think it would be a little better with fresh fettucine, but that’s probably more of a preference than a complaint. I used homemade pesto and I will seriously be adding this to my dinner rotation. My son slurped it up too! Thank you so much for posting!

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viakendra on 3.30.2010

I made this for me and my husband last night, with wide papparadelle pasta (store-bought but fresh made). I threw the asparagus in with the pasta, since they both only needed a few minutes. Next time I may add peas. It was so quick and easy and delicious! Thank you for posting.

One Review

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eastcolomom on 6.29.2010

I made the mistake of putting this in the comment section before, instead of giving it the 5 mitt review it deserves. This is a great, easy dish. The creaminess of the sauce paired with the asparagus is delicious. My 3 year old and I love it! It is on my regular summer rotation. Thanks for such a great recipe!

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