Fettuccine with Asparagus Lemon Cream Sauce
Asparagus and lemon make the perfect pair in this creamy sauce. Walnuts add crunch and texture.
Prep Time: 15 min
Cook Time: 15 min
Serves: 4
Ingredients
- 16 ounces Anthony's Fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1/2 cup finely diced scallions
- 1 pound asparagus, coarsely chopped
- 1 cup heavy cream
- 1/3 cup finely chopped basil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon grated lemon zest
- 1/3 cup finely chopped walnuts, lightly toasted
Directions
- Cook pasta according to package directions.
- Melt butter in a medium skillet over medium heat; add garlic, scallions and asparagus. Cook and stir until asparagus is tender. Add heavy cream, basil, Parmesan and lemon zest. Continue to cook until the sauce has lightly thickened.
- Add cooked pasta; gently toss until heated through. Garnish with toasted walnuts.
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