Fettuccine with Chardonnay Sauce and Grilled Asparagus

2 servings

30 minutes

Fettuccine with Chardonnay sauce and grilled asparagus is a refined dish of Italian cuisine that combines the tenderness of pasta, the creaminess of the nutty sauce, and the delicate acidity of white wine. It is a harmony of flavors where grilling gives asparagus a light smoky note while spinach adds freshness. The recipe may trace back to the traditions of Italian culinary art where simplicity and balance are important. The dish is suitable for a formal dinner or a cozy evening, creating an atmosphere of elegance. The light nutty hint of cashew along with the yeasty taste makes the sauce special, while the citrus acidity of lemon adds brightness. It is recommended to serve with a glass of chilled Chardonnay to highlight the sophistication of flavor nuances.

Energy value per serving

• Calories: 963.3
• Proteins: 38.9g
• Fats: 56.9g
• Carbohydrates: 55.6g

Ingredients

• Raw cashews: 1 glass
• Chardonnay: 1 glass
• Dry yeast: 1 tbsp
• Lemon juice: 1 tbsp
• Freshly ground black pepper: 1.5 tsp
• Fettuccine pasta: 100 g
• Baby spinach: 1 glass
• Asparagus: 6 stem
• Red sweet pepper: 0.3 pc

Cooking steps

1. To prepare the sauce: Puree cashews with 1 cup of water in a blender. Strain through a fine sieve, discarding the large pieces.

   Required ingredients:

   • Raw cashews: 1 glass
   • Chardonnay: 1 glass

2. Heat the wine in a pan over medium heat and simmer for 7-10 minutes until the liquid evaporates (about 1/3 cup should remain). Add the cashew mixture, nutritional yeast, lemon juice, and ground pepper. Do not let it cool.

   Required ingredients:

   • Dry yeast: 1 tablespoon
   • Lemon juice: 1 tablespoon
   • Freshly ground black pepper: 1.5 teaspoon

3. To prepare pasta: Boil the pasta in salted boiling water according to the package instructions.

   Required ingredients:

   • Fettuccine pasta: 100 g

4. Bring 1/4 cup of water to a boil in a small pan. Add spinach and cook for 2-3 minutes until softened. Do not let it cool.

   Required ingredients:

   • Baby spinach: 1 glass

5. Heat a grill pan over medium heat. Sauté the asparagus for 7 minutes, turning once. Sauté the bell pepper pieces for 2 minutes until softened. Do not let it cool.

   Required ingredients:

   • Asparagus: 6 stems
   • Red sweet pepper: 0.3 piece

6. Drain the water from the fettuccine and return them to the pot. Mix with the sauce, divide into 2 plates. Serve with spinach, asparagus, and bell pepper.

   Required ingredients:

   • Baby spinach: 1 glass
   • Asparagus: 6 stems
   • Red sweet pepper: 0.3 piece