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Asparagus and fresh tomato fettuccine
Asparagus and fresh tomato fettuccine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate pasta with vibrant tomatoes and crisp asparagus for a fresh and flavorful dish.
Ingredients:
  • 850g tomato
  • 375g fresh egg fettuccine
  • 36.40 gm olive oil
  • 2 cloves garlic, crushed
  • 1 bunch asparagus, cut into 3
  • 40.40 gm pouring cream
  • 20g parmesan
  • 20.00 gm pesto
  • Extra shaved parmesan cheese
Instructions:
  • 1. Boil a large saucepan of lightly salted water. 2. Score the base of each tomato with a cross and blanch in the boiling water for 30 seconds. 3. Transfer to cold water, peel off the skins, and chop roughly. 4. Cook pasta in the same pot following package directions. 5. Drain the pasta and set it aside.
  • In a large heavybased frying pan over medium heat, heat oil. Add garlic and sauté for 15-30 seconds. Add tomatoes and cook for 3 minutes. Mix in asparagus and cook for an additional 2-3 minutes until sauce thickens.
  • Gently mix in cream and parmesan, season to taste. Add drained pasta to the pan and toss until well coated. Divide among 4 plates, drizzle each serving with pesto, and garnish with extra shaved parmesan. Enjoy!

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