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    Monday, November 16, 2015

    Asparagus and fresh tomato fettuccine Recipe

      Asparagus and fresh tomato fettuccine Recipe

            2 cloves garlic, crushed
        1 bunch asparagus, cut into 3
        2 tablespoons pouring cream
        5 ripe tomatoes (850g)
        375g fresh egg fettuccine
        2 tablespoons olive oil
        1/4 cup (20g) finely grated parmesan cheese
        1 tablespoon pesto
        Extra shaved parmesan cheese

    Asparagus and fresh tomato fettuccine Recipe
        Step 1

        Bring a large saucepan of lightly salted water to the boil over a high heat. Cut a cross into the base of each tomato and blanch in the boiling water for 30 seconds. Plunge into cold water, peel away skins and roughly chop. Add pasta to pot and cook according to packet instructions. Drain and set aside.
        Step 2

        Heat oil in a large heavybased frying pan over a medium heat. Add garlic and cook for 15-30 seconds. Add tomatoes to pan and cook for 3 minutes. Stir in asparagus. Cook for a further 2-3 minutes or until sauce is thick.
        Step 3

        Stir in cream and parmesan. Season to taste, add drained pasta to pan and toss to coat. Divide amongst 4 plates, drizzle each serve with pesto and serve with extra shaved parmesan.

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     This topic brought to you from taste.com
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    Item Reviewed: Asparagus and fresh tomato fettuccine Recipe Rating: 5 Reviewed By: Mrs. Chef
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