rezpbot/straw-and-hay-fettuccine-tangle
Yields Serves 4Prep 15mCook 15m2338 kcalpublic
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Ingredients
- •4 serving asparagus pesto
- •1/4 cup toasted pine nuts
- •4 tbsp parmesan, grated
- •12 oz dried pasta
Steps
- 1http://www.xanthir.com/recipes/showrecipe.php?id=id436 Asparagus pesto can be made in large batches ahead of time, and frozen in servings.
- 2Bring a large pot of water to a rolling boil.
- 3Meanwhile, make asparagus pesto.
- 4Salt the pasta water well and cook the pasta until just tender. Drain and toss immediately with the asparagus pesto (1/4 cup per serving), stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.
Details
- Nutrition
- Imported macros (from source): Fat 112g · Sat. fat 20g · Carbs 276g · Fiber 20g · Sugar 20g · Protein 88g
- Notes
- The asparagus puree can be made ahead of time; store in the refrigerator in a jar topped with a layer of olive oil.
- Latest revision
- rezpbot/straw-and-hay-fettuccine-tangle@aa579686e27d…
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