This lovely spring pasta features tender young asparagus spears (thought to be an aphrodisiac!) and a light lemony sauce on a bed of fettuccine.
- 1 pound Italian fettuccine
- 3 T extra virgin olive oil
- 4 garlic cloves, minced
- 2 cups tender asparagus spears, tough ends removed
- 2 T capers, rinsed
- 2 T lemon juice
- 2 T dry white wine
- 1 t grated lemon peel
- 1/2 cup soy or dairy cream
- 1/4 cup grated Asiago or Pecorino cheese
- White pepper, freshly ground
- 2 T chopped fresh parsley
Boil fresh water in aÂ laragre pot fo th fettuccine, and cook the pasta till al dente. In a large skillet, hear the olive oil over mediom heat an dsaute the garlic for 1 minute. Slice the asparagus spears, diagonally, into 3-inch pieces and toss in with the garlic. Add the capers and lemon juice and saute for 4-5 minutes, just until the asparagus is tender-crisp. Add wine, lemon peel, and cream. Srit well until heated through. (Do not overcook the asparagus.)
When the pasta is done, drain and pur it into a warmed pasta serving bowl. Drizzle with a little extra-virgin olive oil, add the cheese and freshly ground white pepper, and toss well. Add the asparagus and sauce from the skillet and toss together.
Garnish with the fresh parsly and serve at the table Italian-style, with a salad of baby greens and Lemon-Garlic Vinaigrette.
– from Vegetarian Goddess by Kari Allrich, 2000 p. 29