Fettuccini with Morels & Asparagus
Ingredients:
1 package of Rossi Pasta Classic Fettuccini
1 ¾ pounds fresh asparagus, trimmed, cut into 1-inch lengths
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon dried tarragon
12 oz fresh morels, trimmed, cit into ¼-inch-thick slices
1 ¼ cups whipping cream
1/2 cup canned chicken broth
1 cup freshly grated Parmesan cheese (about 3 oz)
DIRECTIONS:
1. Cook asparagus in a lrge pot of boiling salted water about 3 minutes until crisp-tender. Using a slotted spoon, transfer the asparagus to a bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccini. Return pasta and asparagus to same pot.
2.Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute.
3. Add morels and sauté 4 minutes. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in ½ cup Parmesan cheese.
4. Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Serve remaining parmesan in a shaker.
Serves 4 appetizers
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