Fettuccine with asparagus and young peas

3 servings

30 minutes

Fettuccine with asparagus and young peas is a true embodiment of spring on a plate. This dish hails from Italy, where pasta is an integral part of culinary culture. The tender strips of asparagus and fresh green peas give it lightness and freshness, while white wine enriches the flavor with soft fruity notes. Leeks and garlic add aroma, while thin slices of zucchini and celery contribute tenderness. Finely grated Grana Padano completes the composition, adding a touch of zest to the dish. The lightness of this fettuccine makes it an ideal choice for warm spring and summer days, while its exquisite taste allows it to be served for both everyday dinners and special occasions.

Energy value per serving

• Calories: 684.5
• Proteins: 24.8g
• Fats: 28.8g
• Carbohydrates: 76.8g

Ingredients

• Fettuccine pasta: 250 g
• Green mini asparagus: 150 g
• Green peas: 100 g
• Frozen green peas: 50 g
• White part of leek: 1 pc
• Garlic: 4 clove
• Zucchini: 0.5 pc
• Celery stalk: 2 pc
• Dry white wine: 100 ml
• Dill: 0.5 bunch
• Parsley: 0.5 bunch
• Grana Padano cheese: 50 g
• Olive oil: 3 tbsp

Cooking steps

1. Cut the white part of the leek, rinse with water, and dry it.

   Required ingredients:

   • White part of leek: 1 piece

2. Chop the garlic medium.

   Required ingredients:

   • Garlic: 4 cloves

3. Without thawing, add frozen green peas to boiling water for 5 minutes. Turn off the heat. After 5 minutes, drain the water and place the peas in ice-cold water to retain their color.

   Required ingredients:

   • Frozen green peas: 50 g

4. Cut fresh peas lengthwise into strips.

   Required ingredients:

   • Green peas: 100 g

5. Remove the thick stems from dill and parsley and chop them medium. Cut off the tough ends of the asparagus and peel a bit from the cut side with a potato peeler. Note — for this recipe, you need to use thin asparagus. We currently have Thai asparagus for sale. Seasonal thick asparagus won't work in texture.

   Required ingredients:

   • Dill: 0.5 bunch
   • Parsley: 0.5 bunch
   • Green mini asparagus: 150 g

6. Drop the asparagus into boiling water for three minutes, then drain the water.

   Required ingredients:

   • Green mini asparagus: 150 g

7. Cut the zucchini into cubes and the celery into thin slices.

   Required ingredients:

   • Zucchini: 0.5 piece
   • Celery stalk: 2 pieces

8. Sauté leeks and garlic in 1 tablespoon of olive oil over low heat for 5 minutes, stirring constantly.

   Required ingredients:

   • White part of leek: 1 piece
   • Garlic: 4 cloves
   • Olive oil: 3 tablespoons

9. In a separate pan, sauté zucchini and celery in 2 tablespoons of olive oil for about 5 minutes.

   Required ingredients:

   • Zucchini: 0.5 piece
   • Celery stalk: 2 pieces
   • Olive oil: 3 tablespoons

10. After 5 minutes, add fresh and frozen peas, asparagus, greens, leeks with garlic, and wine.

    Required ingredients:

    • Green peas: 100 g
    • Frozen green peas: 50 g
    • Green mini asparagus: 150 g
    • Dill: 0.5 bunch
    • Parsley: 0.5 bunch
    • White part of leek: 1 piece
    • Garlic: 4 cloves
    • Dry white wine: 100 ml

11. Simmer for about 2-3 minutes.

12. Meanwhile, boil the fettuccine according to the package instructions and grate the grana padano (can be replaced with parmesan).

    Required ingredients:

    • Fettuccine pasta: 250 g
    • Grana Padano cheese: 50 g

13. Mix the fettuccine with vegetables and serve topped with cheese.

    Required ingredients:

    • Fettuccine pasta: 250 g
    • Grana Padano cheese: 50 g