Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe
Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe is a simple creamy white sauce, tossed in fettuccini pasta with the contrasting crunch of broccoli, asparagus and almonds. You can serve it along with some toasted garlic bread and a glass of wine.
Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe is a simple creamy sauce, with the contrasting crunch of broccoli, asparagus and almonds - Asparagus Broccoli Fettuccine Pasta with roasted Almonds is a delicious and healthy pasta recipe, quick and easy to make. The addition of basil pesto gives a rich and delicious taste to the sauce, and perks up the pasta.
Serve Asparagus Broccoli Fettuccine Pasta with roasted Almonds Recipe along with Savory Melon Salad Recipe or Avocado, Grapefruit and Walnut Salad Recipe, crust bread on side and wine for weekend dinner.
If you like this recipe, here are a few more delicious pasta recipes :
- 200 gram Fettuccine Pasta
- 10 Stalks Asparagus , chopped to inch long
- 1 cup Broccoli , (about 70 gram) cut into small florets
- 2 cloves Garlic
- 1 tablespoon Olive Oil For The Sauce
- 1 cup Fresh cream
- 25 gram Butter
- 3 tablespoons Homemade Basil Pesto
- Salt and Pepper , to taste
- 1/4 cup Cheddar cheese , grated For Garnish
- 8-10 Badam (Almond) , chopped
- 1/4 cup Cheddar cheese , grated
- Basil leaves , few for garnish
How to make Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe
To prepare Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe, prep all the ingredients and start by making the sauce. All ingredients need to be at room temperature.
Warm the cream on low flame for about 2-3 minutes.
Add butter, whisk so the butter melts and combines with the cream.
Add pesto, whisk again. Add salt and pepper, stir.
You could add the cheese now when the sauce is warm, and stir till it melts into the sauce.
Remove the sauce from the stove and set in a pot of hot water so it remains warm.
Set a large tall pot or a pasta cooker on the stove, add water and a little salt.
To blanch the asparagus and broccoli, bring the water to a boil, add the asparagus, and the florets of broccoli
Blanch for 2 minutes as the water continues to boil, and quickly drain and transfer the vegetables to a bowl of cold water with ice cubes. (This will stop the vegetables from cooking further, and help retain their bright green colours)
Drain after a minute. Drizzle some olive oil over it so that it does not get stuck to each other.
Top up the water in the Saucepan/pasta cooker, as per pasta package instructions and add salt.
Bring the water in the pot back to a rolling boil and add the fettucine.
Cook as per package instructions, stirring frequently. Turn off the stove when the paste is done till al dente, and set aside.
Heat a Deep Pan and toast the almonds for 2 minutes stirring continuously and ensuring you remove them from the pan before they begin to char/ blacken.
Add the oil to the heated pan.
Mince and add the garlic or crush directly into the oil. Sauté for a minute. Add the vegetables, sauté for 2 minutes.
Add cheese to the prepared warm sauce.
Toss the drained pasta, the vegetables and the sauce together.
Garnish with sliced almonds and a few leaves of basil. Sprinkle grated cheese and basil leaves.
Serve Asparagus Broccoli Fettucine Pasta With Roasted Almonds Recipe hot with Savory Melon Salad Recipe or Avocado, Grapefruit and Walnut Salad Recipe, crust bread on side and wine for weekend dinner.
Sujata Shukla is a Chartered Accountant by profession, with Food as much her passion as the world of Audit and Accounting. Travelling outside India on work or vacation, started her on experimenting with available produce and trying out recipes in far off lands. From this it was an easy transition to jotting down her recipes on her blog and on other social media, and sharing them with her family and friends. She enjoys exploring the making of recipes from different cuisines and using different ingredients. Her 'cookshelf' plays a prominent part in her life. Salads and Soups from locally available ingredients to some rather exotic ones, are her favourite creations.