Sunday, April 15, 2007

asapargus whatzituya

Here's a good pasta dinner that's easy to make.

1 pound dried fettuccine

1 1/4 pounds asparagus, cut in 1 inch lengths
1 cup sliced mushrooms
1/2 cup dry white wine
1/4 c olive oil
4 cloves chopped garlic
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
6 basil leaves, chiffonade

2 tablespoons butter, melted
1/2 cup Romano cheese, shredded
salt and pepper
Boil pasta according to package directions.

Combine asparagus, mushrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in skillet and bring to a boil. Lower heat and simmer until asparagus is tender -- about ten minutes. Stir in basil, salt, and pepper. (To chiffonade the basil, stack the leaves on top of each other and roll them up from the bottom to the top as tightly as you can. Then cut the roll in small strips from side to side.)

Drain cooked pasta and toss with melted butter. Divide into four servings and top with asparagus mixture and shredded cheese.


1 Comment:

Cecilia said...

Last night I cooked asparagus just a little too long, and drenched it in balsamic vinegar because I'd forgotten to buy a lemon. Guess what? It didn't matter. It was fabulous.

Pax, C.