It's Easy Being Green, When It's Fettuccine!

Green isn't just for environmentalists, it's also the new color of an outstanding fettuccine!  Author Michele Scicolone, who wrote the Italian Vegetable Cookbook stopped by Tonia's Kitchen to talk about an amazing recipe that uses perfectly prepared asparagus, along with basil and butter. Beside being delicious, Michele stressed to Tonia that it was also very easy to make, and a great way to feed a lot of people!  She describes her recipes as something grandma might make, instead of a chef.

Cookbook Author - Michele Scicolone

Excerpted from THE ITALIAN VEGETABLE COOKBOOK, © 2014 by Michele Scicolone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Green Fettuccine with Asparagus, Basil, and Butter
Serves 8


Salt
1 pound fresh spinach linguini
4 tablespoons (1/2 stick) unsalted butter
1/4 cup chopped scallions
2 pounds asparagus, trimmed and cut into 1/2-inch pieces
Freshly ground pepper
1/4 cup water
1/2 cup shredded fresh basil
1/4 cup chopped fresh parsley
3/4 cup freshly grated Parmigiano-Reggiano


In a large skillet, melt 2 tablespoons of the butter. Add the scallions and cook until softened, about 2 minutes. Add the asparagus, salt and pepper to taste, and the water, cover, and cook, stirring occasionally, for 5 minutes, or until the asparagus is crisp-tender.


Meanwhile, bring a large pot of salted water to a boil.


Add the pasta, stir well, and cook, stirring often, until al dente. Scoop out some of the pasta water and drain the pasta.


Add the pasta to the pan with the asparagus, then add the remaining 2 tablespoons butter, the basil, and parsley and toss well. If the pasta seems dry, stir in a little of the reserved cooking water.



Toss the pasta with half of the cheese, sprinkle the remaining cheese on top, and serve immediately.