Fettuccine with Blue Cheese and Asparagus

1 ¼

¾ pound fettuccine

2 Tbsp olive oil

2 Tbsp butter

4 ripe plum tomatoes, peeled, seeded and diced

2 tsp finely chopped garlic

¼ pound blue cheese, crumbled

4 Tbsp coarsely chopped fresh basil

salt and black pepper

Scrape and trim asparagus. Slice the spears diagonally into ½ inch lengths. Bring 2 quarts of lightly salted water to a boil. Add the fettuccine. Boil gently for 9 minutes. Reserve ¼ cup of water and drain the pasta. Heat the olive oil and butter in the pot and add the asparagus, tomatoes and garlic on medium for 2 minutes, stirring. Add fettuccine, blue cheese, basil, the reserved water and salt and pepper to taste. Toss well over medium heat. Serve with Parmesan cheese on the side.

4 servings

Back