Creamy Asparagus Broccoli Fettuccine with Roasted Almonds

Asparagus Broccoli Fettuccine Pasta with Roasted Almonds Recipe

This Asparagus Broccoli Fettuccine Pasta with Roasted Almonds recipe brings a vibrant, nutrient-packed Italian-inspired dish to your table. Perfect for a cozy lunch or a weekend dinner, this creamy pasta is loaded with the freshness of asparagus, broccoli, and roasted almonds, complemented by a rich basil pesto sauce. The combination of flavors and textures makes this dish a delight for both vegetarians and pasta lovers alike.

Ingredients

Preparation Time

Servings

| Servings | 4 servings |

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Cuisine and Diet

Instructions

1. Prepare the Sauce:

   • Begin by ensuring all ingredients are at room temperature.
   • In a small saucepan, warm the fresh cream on low heat for about 2-3 minutes.
   • Once the cream is slightly warmed, add the butter. Whisk to combine until the butter melts smoothly into the cream.
   • Stir in the basil pesto and continue whisking. Add salt and black pepper to taste.
   • Once the sauce is well combined, stir in the grated cheddar cheese. Keep whisking until the cheese melts into the sauce.
   • Remove the sauce from the stove, and set it aside in a pot of hot water to keep warm.

2. Blanch the Vegetables:

   • In a large pot or pasta cooker, bring water to a rolling boil and add a pinch of salt.
   • Add the asparagus and broccoli florets to the boiling water and blanch them for about 2 minutes.
   • Once the vegetables are blanched, quickly drain them and transfer them to a bowl of cold water with ice cubes. This step will stop the cooking process and help maintain the bright green color.
   • After a minute, drain the vegetables again, drizzle a little olive oil over them to prevent sticking, and set them aside.

3. Cook the Fettuccine:

   • In the same large pot or pasta cooker, bring water to a boil and add salt as per the package instructions for cooking pasta.
   • Once the water reaches a rolling boil, add the fettuccine pasta and cook according to the package instructions, stirring occasionally.
   • Cook until the pasta is al dente, then drain the pasta and set it aside.

4. Toast the Almonds:

   • Heat a deep pan over medium heat. Add the chopped almonds and toast them for about 2 minutes, stirring continuously to avoid burning. Remove them from the pan as soon as they turn golden brown and set them aside.

5. Combine and Toss:

   • Add olive oil to the same pan where you toasted the almonds. Mince or crush the garlic and sauté it in the hot oil for about a minute until fragrant.
   • Add the blanched asparagus and broccoli to the pan, sautéing for an additional 2 minutes until warmed through.
   • Pour the warm sauce into the pan and add the cheese, stirring until everything is well combined.

6. Final Assembly:

   • Toss the cooked pasta into the pan with the vegetables and sauce, ensuring the pasta is evenly coated with the creamy sauce.
   • Garnish the pasta with the toasted almonds, additional grated cheddar cheese, and fresh basil leaves.

7. Serve:

   • Serve the Asparagus Broccoli Fettuccine Pasta with Roasted Almonds hot with a side of crusty bread, a fresh salad (such as a Savory Melon Salad or Avocado, Grapefruit, and Walnut Salad), and a glass of wine for a delightful weekend dinner.

Enjoy your delicious, creamy, and nutrient-packed fettuccine pasta with a delightful crunch from the roasted almonds! This dish is sure to become a favorite for both lunch and dinner.

Nutritional Information (Approximate)

This Asparagus Broccoli Fettuccine Pasta with Roasted Almonds recipe is not only delicious but also packed with the goodness of fresh vegetables, healthy fats, and creamy indulgence, making it a satisfying dish for any occasion.