Recipe

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• 2 lbs asparagus , tough ends removed and cut into 2-3 inch pieces
• 1 lb fettuccine (dry or fresh
• 6 tbsp hot water (from pasta)
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 3 -4 garlic cloves, chopped
• 1/4 cup fresh basil leaf, coarsely chopped
• 1/4 cup parmesan cheese, grated
• salt and pepper

• 1 Steam or boil asparagus until just barely tender to bite, 4 to 5 minutes, drain.
• 2 Cook pasta according to directions on package.
• 3 Place the cooked pasta and the tips of the asparagus in a large serving bowl.
• 4 Place the asparagus stems in a food processor along with the hot water, lemon juice, olive oil, garlic, and basil.
• 5 Whirl until smooth.
• 6 Pour asparagus purée over pasta, add salt, pepper, and parmesan cheese.
• 7 Mix well to combine.