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(1)

Fettuccine with Blue Cheese and Asparagus

Ingredients
  • 1-1/4 pounds fresh asparagus
  • Salt and pepper to taste
  • 3/4 pound fettuccine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 ripe plum tomatoes, peeled, seeded and diced
  • 2 teaspoons finely chopped garlic
  • 1/4 pound blue cheese, crumbled
  • 4 tablespoons coarsely chopped fresh basil leaves
  • Freshly grated Parmesan cheese
Instructions

Scrape and trim asparagus and slice diagonally into 1/2-inch lengths. Bring 2 quarts of lightly salted water to a boil in a large pot. Add the fettuccine and lightly boil for 9 minutes. Reserve 1/4 cup of the water before draining the pasta. Heat olive oil and butter in the pot and add asparagus, tomatoes and garlic. Cook over medium heat for 2 minutes, stirring. Add fettuccine, blue cheese, basil, the reserved water and salt and pepper to taste. Toss over medium heat and serve with Parmesan cheese on the side.

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