Fettuccine with asparagus and arugula _almond pesto

Fettuccini with #asparagus and #arugula_walnut #pesto

Sometimes the only dish that can make my #Friday like a start of weekend is a #pasta.

I don’t want to miss my chance to get as much asparagus as I can this spring. The Ontario grown asparagus are so irresponsibly juicy and crunchy.

I found this easy easy recipe satisfying to my palate and my busy Friday.😋😌

Pair this yummy dish with a #drywhitewine like #Sauvignonblanc. This wine has a herbaceous, grassy flavour that makes it a good choice with green dishes. 🥂

Ingredients:

• 2 cups arugula

• 1 cup raw almond

• 1/2 cup parmigiana cheese

• 2 garlic cloves

• 3/4 cup olive oil

• 1 lemon, juiced

• 1/2 tsp salt

• 1 lb fettuccine

• 1 lb asparagus trimmed and shaved using peeler from length

• Lemon wedges and shaved raw almond to garnish
  

Instructions:

1. To make the pesto, in a food processor, combine arugula, almond, parmigiana, oil, and half of lemon juice. Pulse until you get a desired smoothness. Add some water if it helps to run the processor.check the taste and adjust it with extra lemon juice and salt.

2. In a pot bring water to a boil and add fettuccine. Cook until pasta is al dente about 10 minutes in the last 2 minutes add the shaved asparagus.

3. Remove from heat and drain.

4. In a large bowl combine the pasta and pesto and stir.

5. Divide the pasta in plates and garnish with lemon wedge and almond flakes.