Asparagus Pesto Fettuccine – a delicious recipe with asparagus, lemon juice, extra-virgin olive oil, garlic, fresh basil, fresh fettuccine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.
2
In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.
3
Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.
4
Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus puree over pasta and mix. Add salt, pepper, and cheese to taste.
230
kcal
Calories
8
g
Fat
35
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds asparagus, 3 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 3 to 4 cloves garlic, and more.
Yes, Asparagus Pesto Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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