Asparagus & Fettuccini with Pesto Cream Sauce

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.