Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe

byBooks •
0

Preparation time

  • Total: Approximately 40 minutes
  • Preparation: 10 minutes
  • Cooking: 30 minutes

Ingredients

  • 200 gram Fettuccine Pasta
  • 10 Stalks Asparagus - chopped to inch long
  • 1 cup Broccoli - (about 70 gram) cut into small florets
  • 2 cloves Garlic
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup Fresh cream
  • 25 gram Butter
  • 3 tablespoons Homemade Basil Pesto
  • Salt and Pepper - to taste
  • 1/4 cup Cheddar cheese - grated
  • 8-10 Badam (Almond) - chopped
  • 1/4 cup Cheddar cheese - grated
  • Basil leaves - few for garnish

Instructions

  1. To prepare Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe, prep all the ingredients and start by making the sauce
  2. All ingredients need to be at room temperature
  3. Warm the cream on low flame for about 2-3 minutes
  4. Add butter, whisk so the butter melts and combines with the cream
  5. Add pesto, whisk again
  6. Add salt and pepper, stir
  7. You could add the cheese now when the sauce is warm, and stir till it melts into the sauce
  8. Remove the sauce from the stove and set in a pot of hot water so it remains warm
  9. Set a large tall pot or a pasta cooker on the stove, add water and a little salt
  10. To blanch the asparagus and broccoli, bring the water to a boil, add the asparagus, and the florets of broccoli Blanch for 2 minutes as the water continues to boil, and quickly drain and transfer the vegetables to a bowl of cold water with ice cubes
  11. (This will stop the vegetables from cooking further, and help retain their bright green colours)Drain after a minute
  12. Drizzle some olive oil over it so that it does not get stuck to each other
  13. To Cook the PastaTop up the water in the Saucepan/pasta cooker, as per pasta package instructions and add salt
  14. Bring the water in the pot back to a rolling boil and add the fettucine
  15. Cook as per package instructions, stirring frequently
  16. Turn off the stove when the paste is done till al dente, and set aside
  17. Heat a Deep Pan and toast the almonds for 2 minutes stirring continuously and ensuring you remove them from the pan before they begin to char/ blacken
  18. Add the oil to the heated pan
  19. Mince and add the garlic or crush directly into the oil
  20. Sauté for a minute
  21. Add the vegetables, sauté for 2 minutes
  22. Add cheese to the prepared warm sauce
  23. Toss the drained pasta, the vegetables and the sauce together
  24. Garnish with sliced almonds and a few leaves of basil
  25. Sprinkle grated cheese and basil leaves
  26. Serve Asparagus Broccoli Fettucine Pasta With Roasted Almonds Recipe hot with Savory Melon Salad Recipe or Avocado, Grapefruit and Walnut Salad Recipe, crust bread on side and wine for weekend dinner

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Italian Recipes
  • Lunch
  • Vegetarian
Previous Post Next Post