Asparagus Broccoli Fettuccine Pasta with Roasted Almonds
Description:
Asparagus Broccoli Fettuccine Pasta with Roasted Almonds is a delightful and wholesome Italian-inspired dish that brings together the rich, creamy flavors of fresh cream and basil pesto with the crunchy contrast of roasted almonds, tender asparagus, and vibrant broccoli. Perfect for a quick and easy lunch, this vegetarian pasta dish is both comforting and healthy. With the addition of cheddar cheese, this dish offers a savory taste that’s sure to please everyone at the table.
Cuisine: Italian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Fettuccine Pasta | 200 grams |
| Asparagus | 10 stalks, chopped into 1-inch pieces |
| Broccoli | 1 cup (about 70 grams), cut into small florets |
| Garlic | 2 cloves |
| Extra Virgin Olive Oil | 1 tablespoon |
| Fresh Cream | 1 cup |
| Butter (Salted) | 25 grams |
| Homemade Basil Pesto | 3 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Cheddar Cheese (grated) | 1/4 cup |
| Whole Almonds (Badam) | 8-10, chopped |
| Basil Leaves (for garnish) | A few |
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 12 grams |
| Carbohydrates | 45 grams |
| Fat | 25 grams |
| Fiber | 4 grams |
| Sugar | 3 grams |
| Sodium | 230 mg |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3
Instructions
Step 1: Prepare the Cream Sauce
Start by making the creamy pesto sauce. Begin by warming the fresh cream over a low flame for about 2-3 minutes. Add the butter to the warm cream, whisking gently to combine until the butter melts smoothly into the cream. Stir in the basil pesto, followed by a pinch of salt and pepper to taste. For a richer flavor, add the grated cheddar cheese at this point while the sauce is still warm, and stir until the cheese melts completely into the sauce. Once the sauce is ready, remove it from the heat and place it into a pot of hot water to keep it warm.
Step 2: Blanch the Vegetables
Next, fill a large, deep pot with water, adding a pinch of salt, and bring it to a boil. Once boiling, add the chopped asparagus stalks and broccoli florets. Blanch the vegetables for about 2 minutes, allowing them to soften just slightly while maintaining their bright green color. Quickly transfer the vegetables to a bowl of ice-cold water to halt the cooking process. This will preserve their freshness and vibrant color. Let them sit for about a minute, then drain and drizzle with a little extra virgin olive oil to prevent sticking.
Step 3: Cook the Fettuccine Pasta
While your vegetables are blanching, bring another large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until it is al dente, about 8-10 minutes. Once cooked, drain the pasta and set it aside, reserving a small amount of pasta water for later.
Step 4: Combine and Toss the Pasta
Now that everything is ready, it’s time to bring the dish together. In a large mixing bowl, toss the cooked fettuccine with the prepared cream sauce, ensuring that the pasta is evenly coated. Add the blanched asparagus and broccoli to the bowl, gently mixing them into the pasta. If the sauce needs thinning, you can add a splash of the reserved pasta water.
Step 5: Roasting Almonds and Garnish
In a small skillet, toast the whole almonds (badam) over medium heat for about 3-4 minutes until they become golden brown and fragrant. Be careful not to burn them. Once toasted, chop the almonds into small pieces. Sprinkle them over the pasta, followed by the extra grated cheddar cheese. Garnish with fresh basil leaves for a pop of color and added freshness.
Step 6: Serve and Enjoy
Serve your Asparagus Broccoli Fettuccine Pasta with Roasted Almonds immediately while it’s warm, allowing the creamy pesto sauce to coat the pasta perfectly. This dish is ideal for a light yet satisfying lunch that is packed with flavor and texture. Enjoy!
Cooking Tips
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Basil Pesto Variation: If you don’t have homemade basil pesto, you can use store-bought pesto or make your own by blending fresh basil leaves, garlic, pine nuts, parmesan cheese, and olive oil.
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Vegan Version: To make this dish vegan, substitute the butter and cream with plant-based alternatives like coconut cream and dairy-free butter. Use a dairy-free cheese alternative for the cheddar cheese.
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Adding Protein: If you’d like to add a protein to the dish, grilled chicken, tofu, or chickpeas would work wonderfully with the flavors of the pesto and cream.
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Make It Spicy: For those who like a bit of heat, sprinkle in some red pepper flakes or add a few slices of fresh chili while sautéing the garlic to give the dish a spicy kick.
Final Thoughts:
Asparagus Broccoli Fettuccine Pasta with Roasted Almonds is a creamy, vibrant, and delicious dish that highlights the natural flavors of vegetables paired with the richness of the cream sauce and the nuttiness of the roasted almonds. The addition of basil pesto takes the taste profile to another level, offering an aromatic and zesty finish. Whether you’re preparing a quick lunch or looking for something satisfying for a weeknight dinner, this recipe is sure to impress with its beautiful presentation and irresistible flavors.
