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April 1, 2020 <600 calories/serving

Charred Asparagus and Cauliflower Fettuccini with Asparagus Pesto

What better time of year to eat asparagus than spring? And this dish doesn’t shy away from it. We recommend preparing the low-waste pesto first before diving into the rest of the recipe.

Charred Asparagus Pesto
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 4 Tbsp asparagus stem pesto
  • 7 oz fresh cauliflower
  • 2 cups fresh button mushrooms quartered
  • 6 oz fresh asparagus
  • 3 Tbsp canola oil
  • 4 cloves fresh garlic peeled and sliced
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tsp fresh lemon juice
  • 4 Tbsp shaved Parmesan cheese
  • 4 tsp pine nuts
  • 12 oz fettuccini pasta
  • 1/4 tsp sea salt

Instructions

  • Prepare asparagus stem pesto according to the recipe and set aside. Bring 6 quarts of salted water to a boil and cook the pasta until the desired degree of doneness (about 7-10 minutes). Drain pasta and set aside.
  • Cut the asparagus in half lengthwise and into 1" pieces. Cut the cauliflower into bite-sized pieces, including stems. Prepare the rest of the vegetables.In a sautĆ© pan heat the canola oil over high heat. Add the cauliflower and sear on all sides. Add the mushrooms and brown. Add the asparagus spears and garlic cloves and sautĆ© for 3-5 minutes. Do not burn garlic. Add the asparagus pesto and fettuccini. Mix well to coat the ingredients and to warm the pasta through. Season with salt and pepper.
  • Divide the pasta mixture evenly between dishes. Drizzle the lemon juice over the top and garnish with shaved Parmesan and pine nuts.

Video

Chef Tips

Portion: 4 oz pasta, 4 oz vegetables

Nutrition

Calories: 500kcal | Carbohydrates: 71g | Protein: 17g | Fat: 17g | Saturated Fat: 2.5g | Sodium: 430mg | Fiber: 5g | Sugar: 5g
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Categories: <600 calories/serving

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