Serves
4 servings
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound thin asparagus, trimmed, and finely chopped
4 garlic cloves, peeled and minced
Kosher salt and freshly ground black pepper
3/4 cup roughly chopped mixed herbs such as basil, parsley, mint, oregano, and chervil
1/2 cup heavy cream
12 ounces Fresh Pasta Dough rolled into semi-thin sheets, and cut into fettucine ribbons (recipe linked)
Parmigiano-Reggiano to garnish
Freshly squeezed lemon juice and lemon zest
Procedure
Bring a large pot of water to a boil over high heat.
To prepare the sauce: To large high-sided skillet or braiser set over medium heat add the oil and butter. When the butter has melted and foaming subsides add the chopped asparagus and garlic, season with salt and pepper and cook, while stirring often until the asparagus is bright green, about 2 minutes. Add the cream and cook, while stirring often until the cream has thickened slightly, about 4 minutes. Remove from heat and set aside.
To cook the fettucine: Generously season water with salt. Add pasta to the water and stir to prevent fettucine from sticking together. Boil until al dente, 2 to 3 minutes. Reserve 1 cup of pasta water and drain pasta through a colander. Transfer pasta to the skillet with sauce and gently mix, adding the reserved pasta water to loosen sauce as needed. Add the herbs and toss to combine. Taste and adjust seasoning with salt and pepper, lemon juice, and lemon zest.
To finish and serve: Divide pasta among warm pasta bowls, garnish with cheese, and serve immediately.
