Asparagus Fettuccinni with Pancetta and Basil in a White Wine Broth
Courtesy of California Asparagus Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 1 lb. fettuccini
* 6 Tbsp. extra-virgin olive oil, divided
* 2 bunches California asparagus, trimmed into 2 in. slices
* 6 oz., pancetta, cooked and chopped
* 2 cloves garlic, chopped
* 1 c. chicken or vegetable broth
* 1 c. white wine
* 3 Tbsp. butter
* 1/4 c. chopped fresh basil
* Parmesan cheese, grated
* 6 Tbsp. extra-virgin olive oil, divided
* 2 bunches California asparagus, trimmed into 2 in. slices
* 6 oz., pancetta, cooked and chopped
* 2 cloves garlic, chopped
* 1 c. chicken or vegetable broth
* 1 c. white wine
* 3 Tbsp. butter
* 1/4 c. chopped fresh basil
* Parmesan cheese, grated
What to do:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and return to pot.
2. Heat 2 Tbsp. oil in heavy large skillet over med. heat. Add asparagus, pancetta and garlic and sauté until tender, about 5 mins. Add asparagus mixture to pasta. In the same sauté pan, bring the broth and wine to a boil. Reduce to a simmer and add the butter, salt and pepper to taste. Add the wine mixture to the pasta.
3. To serve, top pasta with the chopped basil and grated cheese.
2. Heat 2 Tbsp. oil in heavy large skillet over med. heat. Add asparagus, pancetta and garlic and sauté until tender, about 5 mins. Add asparagus mixture to pasta. In the same sauté pan, bring the broth and wine to a boil. Reduce to a simmer and add the butter, salt and pepper to taste. Add the wine mixture to the pasta.
3. To serve, top pasta with the chopped basil and grated cheese.
Nutritional information:
Calories: 932; Calories From Fat: 384; Total Fat: 43g; Saturated Fat: 9g; Cholesterol: 64mg; Total Carbs: 99g; Fiber: 9g; Protein: 27g; Sodium: 1230mg;