Lemon Fettuccine with Asparagus, Fava Beans and Peas

Posted by in Recipes on Mar 15, 2013 . .

Splash of Olive Cart Lakefront Lemon Extra Virgin Olive Oil
1 1/2 Cups vegetable stock, reduced over high heat to 3/4 cup
1 Cup asparagus tips, cut on the diagonal into pieces 1 inch long
1 Cup Peeled and shelled Fava Beans
1 Cup young, tender, shelled peas
3/4 lb Fettuccine, Preferably fresh
Olive Cart Michigan Flaked Sea Salt, to taste
Freshly ground Olive Cart Black Peppercorns, to taste
Olive Cart South Haven Blend Extra Virgin Olive Oil for drizzling
1/4 lb pecorino cheese, for both shaving and grating

Put a large pot of salted water on the stove and bring to a boil.

In a large, heavy skillet, over medium heat, warm the splash of Olive Cart Lakefront Lemon Olive Oil. Add the reduced vegetable stock and simmer for 1 minute. Add the asparagus, favas, and peas and continue to cook over medium heat for 2 minutes.

Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes for fresh noodles and 8 to 10 for dried. Drain, reserving 1/4 to 1/3 cup of the pasta water. Add teh pasta to the skillet and stir and toss over medium low heat, adding enough of the pasta water to coat the noodles nicely with sauce. Transfer to a warmed serving bowl and season with salt and pepper. Drizzle on a little Olive Cart South Haven Blend Extra Virgin Olive Oil. Using a vegetable peeler, shave some of the pecorino directly over the top. Pass a bowl of grated pecorino at the table.

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