Italian Recipes - Fettuccine with Asparagus, Tomatoes and Pesto

Ingredients     

• 8 ounces fresh asparagus spears

• 12 ounces dried fettuccine

• 1 tablespoon olive oil

• 1 medium onion, cut into thin wedges

• 4 cloves garlic, minced

• 1/4 teaspoon black pepper

• 8 plum tomatoes, seeded and chopped (about 2 2/3 cups)

• 1/2 cup dry white wine

• 1/4 teaspoon salt

• 1/4 cup purchased basil pesto

• 1/3 cup shredded fresh basil (optional)

• Shredded or grated Parmesan cheese (optional)

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Method:

1. Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1-to 1 1/2-inch-long pieces; set aside.

2. Cook pasta according to package directions. Drain well. Return pasta to hot saucepan; cover and keep warm.  

3. Meanwhile, in a large skillet heat olive oil over medium heat. Add onion, garlic, and pepper; cook for 3 minutes, stirring constantly. Add tomatoes; cook for 3 minutes more, stirring often.

4. Add asparagus, wine, and salt. Cook about 5 minutes or until asparagus is crisp-tender. Add asparagus mixture and pesto to pasta; toss gently to coat.

5. Transfer to a warm serving dish. If desired, sprinkle with fresh basil and serve with Parmesan cheese.