Meatless Mondays post, I am sharing a recipe a modified from my Williams-Sonoma Bride and Groom Cookbook. The original recipe calls for peas, which would be absolutely lovely in this dish, but I didn't have peas and used mushrooms instead. A combination of asparagus, mushrooms, and peas would be really great in this light, creamy, citrusy pasta dish. It's a wonderful spring meal.
Fettuccine with Asparagus and Mushrooms
Modified from Williams-Sonoma Bride and Groom Cookbook
1 bunch thick asparagus
1 tablespoon butter or lie oil
2/3 cup heavy cream (I used fat free half & half)
Minced zest and juice of 1 or 2 lemons
Kosher salt and pepper
3/4 cup peas OR 8 ounces fresh mushrooms OR both
1 pound fresh fettucini (I used Bertolli, in the refrigerated section)
Leaves from several sprigs of fresh basil (I used dill instead)
Shaved or grated Parmesan or pecorino cheese for garnish
To prepare the asparagus, snap off the tough woody ends. Cut the asparagus into diagonal pieces. In a small saute pan, melt the butter over medium heat. Add in the mushrooms and asparagus and saute for 2 minutes.
Reduce the heat to low, add the cream, and heat until warm. Add lemon zest, salt, and pepper to taste. Do not allow the mixture to boil.
Bring a large pot of water to a boil. Add the peas and cook for 30 seconds. Add the pasta and cook until the pasta is tender and rises to the surface, 30 seconds - 5 minutes depending on the freshness. Stir occasionally so that the pasta cooks evenly. Drain the pasta and peas, reserving a few tablespoons of the cooking water.
Return the pasta and peas to the pot and season with salt. Pour the asparagus cream sauce mixture over the pasta and toss to coat. Add the reserved pasta liquid as needed to loosen the sauce. Tear some of the basil leaves into pieces and add along with lemon juice to taste and additional salt and pepper. Serve at once, garnished with additional basil leaves, pepper, and cheese.