Asparagus Fettuccinni with Pancetta and Basil in a White Wine Broth
Courtesy of California Asparagus Commission 4 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 932; Calories From Fat: 384; Total Fat: 43g; Saturated Fat: 9g; Cholesterol: 64mg; Total Carbs: 99g; Fiber: 9g; Protein: 27g; Sodium: 1230mg;