Name: Fettuccine with asparagus,artichokes and creamy pesto sauce recipe
Cook time: 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: 2 bunches asparagus,trimmed and halved; 250g green beans,trimmed; 350g small preserved artichoke hearts,drained well and halved; 400g fresh or dried fettuccine; 250ml (1 cup) pouring cream; 85g (⅓ cup) pesto; 40g (½ cup) shaved parmesan cheese,or to taste

Seasonal pasta with artichoke and asparagus.Supplied

easyTime:<30 minsServes:4-6

Try to find artichoke hearts preserved in oil - they have a milder,less acidic flavour than those preserved in vinegar. Use home-made pesto if you can,or buy it from a deli rather than a supermarket.

Ingredients

2 bunches asparagus,trimmed and halved
250g green beans,trimmed
350g small preserved artichoke hearts,drained well and halved
400g fresh or dried fettuccine
250ml (1 cup) pouring cream
85g (⅓ cup) pesto
40g (½ cup) shaved parmesan cheese,or to taste

Method

Step1
Bring a medium saucepan of salted water to the boil then cook the asparagus for 2 minutes,or until bright green and just tender. Remove using a slotted spoon and cool under cold running water. Drain well. Cook the beans in the boiling water for 3 minutes or until just tender,then drain well. Combine the cooked vegetables with the artichokes in a bowl and set aside.
Step2
Cook the pasta in a large saucepan of boiling salted water,following the packet instructions,until al dente. Drain well.
Step3
Bring the cream to the boil over medium heat in a large saucepan or a large,deep frying pan. Simmer for about 3 minutes,or until reduced slightly,then stir in the pesto. Add the fettuccine and vegetables,season to taste with sea salt and freshly ground black pepper and toss to combine well. Cook,tossing often,over medium heat for 2-3 minutes,or until the vegetables are heated through and the sauce has thickened slightly.
Step4
Divide among bowls,scatter over the parmesan cheese and serve.