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.
1
Cut the white part of the leek, rinse with water, and dry it.
- Leek (white part): 1 piece
2
Chop the garlic medium.
- 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.
- Frozen green peas: 50 g
4
Cut fresh peas lengthwise into strips.
- Snap 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.
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Baby green asparagus: 150 g
6
Drop the asparagus into boiling water for three minutes, then drain the water.
- Baby green asparagus: 150 g
7
Cut the zucchini into cubes and the celery into thin slices.
- Courgette: 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.
- Leek (white part): 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.
- Courgette: 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.
- Snap peas: 100 g
- Frozen green peas: 50 g
- Baby green asparagus: 150 g
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Leek (white part): 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).
- Fettuccine: 250 g
- Grana Padano cheese: 50 g
13
Mix the fettuccine with vegetables and serve topped with cheese.
- Fettuccine: 250 g
- Grana Padano cheese: 50 g
