Fettuccia with asparagus and sundried tomato pesto is a delicious first course because of its light and tempting taste. It’s the perfect dish for a spring or summer lunch with your vegetarian friends! This is easy to prepare and made even faster by using Taste with Gusto’s Pronto spaghetti pesto which you will add at the end of cooking. The delicate taste of the asparagus blends well with the sundried tomato pesto. Accompany this dish with sparkling white wine to enhance the taste of vegetables or a Rosé which will not overpower the refined flavor of asparagus.
How to cook Fettuccia with asparagus and sundried tomato pesto (Fettuccia agli asparagi e pesto di pomodori secchi)
Ingredients:
400 gr Fresh Asparagus
30 gr Onions, finely chopped
2 tbs of Extra virgin olive oil
Salt and pepper to taste
Vegetable stock or hot water
100 gr Pronto spaghetti or Sun-dried tomato pate’
Procedure:
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- Wash the asparagus thoroughly under running water. Cut off the hard ends
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- Cut the tips and set aside.
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- Slice the stalks into 1 cm cubes.
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- Put 1 tbs of EVOO and heat it.
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- Add the chopped onions and slow cook until translucent.
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- Add the asparagus stalks then season with salt and pepper to taste.
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- Add a ladleful of vegetable broth or hot water. Simmer for about ten minutes.
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- Turn off the heat, get the stalks from the pan and blend them. Add a little broth to make it creamy.
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- In another pan add the rest of the oil and sautee the asparagus tips whole or cut in half for at least 5 minutes. Season with salt and pepper then turn off the heat.
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- Add 2 spoonfull of Pronto Spaghetti or Sundried Tomato Pate
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- Add a little of vegetable stock to make it saucy.
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- Add the Asparagus sauce
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- Mix thoroughly and set the sauce aside.
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- Cook the Fettuccia in a large pot of briskly boiling water until al dente. When done, drain and put into the sauce.
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- Toss them together under low heat for 1-2 min.
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- Mix well and serve the Fettuccia with asparagus and pesto while still hot.
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