Fettuccine with Asparagus and Young Peas
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Fettuccine with Asparagus and Young Peas
Ingredients
- Fettuccine Pasta - 8.8 oz
- Asparagus - 5.3 oz
- Frozen green bean pods - 3.5 oz
- Frozen green bean pods - 1.8 oz
- White Part of Leek - 1 piece
- Garlic - 4 cloves
- Courgette - ½ piece
- Celery stalk - 2 pieces
- Dry White Wine - 3 fl oz
- Dill - ½ bunch
- Parsley - ½ bunch
- Grated Pecorino Pepato Cheese - 1.8 oz
- Olive Oil - 3 tablespoons
Step by Step guide
Step 1
Slice the white part of the leek, rinse with water, and pat dry.
Step 2
Chop the garlic medium-finely.
Step 3
Without thawing, add the frozen green peas to boiling water for 5 minutes. Turn off the heat. After 5 minutes, drain the water and place the peas in cold water with ice to preserve their color.
Step 4
Slice the fresh peas lengthwise into thin strips.
Step 5
Remove the thick stems from the dill and parsley and chop them medium-finely. Trim the tough ends off the asparagus and peel slightly from the cut end with a vegetable peeler. Note — for this recipe, you need to use thin asparagus. Currently, Thai asparagus is available. Seasonal thick asparagus will not work for the texture.
Step 6
Add the asparagus to boiling water for three minutes, then drain the water.
Step 7
Dice the zucchini and slice the celery thinly.
Step 8
Sauté the leek and garlic in 1 tablespoon of olive oil over low heat for 5 minutes, stirring constantly.
Step 9
In a separate pan, sauté the zucchini and celery in 2 tablespoons of olive oil for about 5 minutes.
Step 10
After 5 minutes, add the fresh and frozen peas, asparagus, herbs, leek with garlic, and wine.
Step 11
Simmer for about 2–3 minutes.
Step 12
Meanwhile, cook the fettuccine according to the package instructions and grate the Grana Padano cheese (can be substituted with Parmesan).
Step 13
Mix the fettuccine with the vegetables and serve, sprinkled with cheese.
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