By Chef Michael Minorgan for Curtains Up
Fettuccine with Asparagus, Snap Peas and Avocado
Spring vegetables are finally starting to make their way into the markets and this dish is a wonderful way to celebrate them when they are at their peak. It is fun to try this with different flavored pastas such as sun dried tomato or spinach. there is no cream involved so it also makes for a relatively light meal. I cook this at least once at this time of year and love its great fresh flavors….Enjoy!
Ingredients
1 pound asparagus, ends trimmed, cut into 2″ lengths
1 pound pea pods, strings removed
1 avocado, pitted, peeled and cut into 1/2″ chunks
2 Tbsp lemon juice, freshly squeezed
8 ounces fettuccine
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
1/8 tsp finely ground black pepper
1/2 cup fresh parsley, chopped
fresh basil or fresh mint
1/4 cup Parmesan, shredded, optional
Directions
Cook asparagus in a medium pot of boiling water for 2 minutes until bright green. Remove with a slotted spoon. Add snap peas, cook 30 seconds and remove. Cut avocado and sprinkle with lemon juice. Cook pasta per package directions. Drain and set aside reserving a bit of the pasta water . Place olive oil, asparagus, snap peas, garlic, salt and pepper and a bit of the pasta water in the pasta cooking pot. Cook while tossing for about 2 minutes. Add the cooked pasta, avocado, parsley and cheese and a bit of the pasta water if needed to make a bit more sauce. Toss to combine, and season with additional salt and pepper if needed. Serve topped with additional cheese if desired.
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