Straw and Hay Fettuccini Tangle, with Spring Asparagus Pesto

[Guest guest]

@@@@@

Straw and Hay Fettuccini Tangle, with Spring Asparagus Pesto

 

1 bunch asparagus spears, (about 1 lb), trimmed of tough ends and halved

crosswise

3 handfuls baby spinach leaves

2 cloves garlic, peeled

1 cup freshly grated Parmesan cheese, plus more for topping

1 cup pine nuts

1/4 cup extra-virgin olive oil, plus more for topping

Juice of 1/2 lemon

1/2 teaspoon fine-grain sea salt

8 ounces of dried pasta or 12 ounces fresh -linguini, fettuccini, spaghetti

(Mix spinach pasta with regular wheat pasta for a medley of colors.)

 

 

 

 

 

1 Bring 2 pots of water to a rolling boil, one large for the pasta and one

medium sized for the asparagus.

 

2 While the water is heating, put the pine nuts in a single layer in a large

skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly

browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the

pine nuts for the pesto paste and 1/4 cup to mix in whole.

 

3 Salt the asparagus water and drop the spears into the pan. Cook for only 2

or 3 minutes, until the spears are bright green and barely tender. Drain under

cool water to stop the cooking. Cut the tips off, and set aside, several of the

asparagus (diagonal cut about an inch from the end) to use for garnish.

 

4 Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts

to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup

of olive oil until a paste forms. If too thick, thin it with a bit of the pasta

water. Add the lemon juice and salt, taste and adjust seasoning.

 

" Here's a trick that Heidi taught me. When emptying the food processor bowl of

its contents, hold the bottom of the bowl with one hand with a finger in the

center hole, holding the blade in place and keeping it from falling out. "

 

This fresh pasta cooked up in no time at all.

 

5 Salt the pasta water well and cook the pasta until just tender. Check the

directions on the pasta package. You'll need more time for dried pasta and less

for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

 

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of

Parmesan, and a light drizzle of olive oil.

 

Serves 4 to 6.

 

Author: Super Natural Cooking by Heidi Swanson

Source: Elise.com

Formatted by Chupa Babi: 04.06.08

 

" I recently got together with Heidi Swanson of 101 Cookbooks to try out one of

the recipes from her new cookbook, " Super Natural Cooking " . The recipe we

selected is perfect for spring, a pesto made with blanched asparagus, baby

spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and

green spinach noodles. Heidi calls this recipe " Straw and Hay Fettuccini Tangle,

with Spring Asparagus Purée " in her book, a nod to the mixing up of different

colors of noodles. The asparagus pesto would work with any pasta or even as a

sauce for pizza or potatoes. "

 

-----

 

 

 

______________________________\

____

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.

http://tc.deals./tc/blockbuster/text5.com