INGREDIENTS:
- 200g of Qetoe fettuccine
- 2 cups fresh spinach
- 12 ounces asparagus (1 small bundle), cut into 1-inch pieces (tips reserved)
- 1 cup fresh peas
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 1 cup grated Parmesan cheese, plus more for serving
- 1 cup milk
- 1 tablespoon unsalted butter
- 2 cups reserved pasta water
- salt
- Freshly ground black pepper
INSTRUCTIONS:
- Bring a large pot of salted water to a boil. If you have a pot with a steamer insert, use that; otherwise, a sieve works too. Add spinach and sliced asparagus stalks (keep the tips for later) and blanch for about 1 minute. Remove the asparagus and spinach, drain, and transfer to a blender or food processor.
- In the same pot of water, cook the asparagus tips and peas for about 1 minute. Remove with a slotted spoon and set aside.
- Add olive oil, garlic, and Parmesan cheese to the blender with the asparagus stalks and spinach. Blend until smooth.
- Bring the pot of water back to a boil and cook the fettuccine until al dente (around 2-3 minutes for fresh pasta). Reserve 1 cup of pasta water, then drain the pasta, rinse under cool water, and return it to the pot.
- Stir in the spinach mixture, butter, and milk into the pasta, adding the pasta water about 1/4 cup at a time. Use as much pasta water as needed to achieve the desired sauce consistency.
- Add the reserved peas and asparagus tips. Cook over low heat until the sauce comes together and becomes creamy. Season with salt and pepper to taste.
- Serve immediately, topping with grated Parmesan cheese.
Enjoy your delicious pasta dish!
