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“From "Garden-Fresh Vegetable Cookbook"”
READY IN:
15mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin heating a large pot of salted water.
  2. Snap off and discard the woody ends of the asparagus. Cut off the tips of the asparagus spears and reserve. Cut the spears into 1 1/2 inch lengths.
  3. When the water comes to a boil, add the asparagus and cook for 2 minutes. Add the tips and cook until the asparagus is just tender, about 2 minutes longer. Using a large skimmer or slotted spoon, remove the asparagus and transfer to a bowl. Cover and keep warm.
  4. Cook the fettuccine in the water until al dente. Remove 1/2 cup of the cooking water. Briefly drain the fettuccine in a colander and return it to the pot, along with the asparagus.
  5. Add the roasted pepper, ricotta, parmesan and chives. Toss well, adding the reserved cooking water as needed to make a creamy sauce. Season generously with salt and pepper.
  6. Serve hot, passing additional parmesan at the table.

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