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© Meredith Corporation. All rights reserved. Used with permission.
Snap off and discard woody bases from asparagus. Cut into 2-inch pieces. Cook asparagus and peas in a large saucepan of boiling water for 3 to 5 minutes or until tender. Drain.
For pesto, in a blender or food processor, combine half of the asparagus and peas, the Parmesan, 1 tablespoon pine nuts, the lemon zest, garlic, salt and pepper. Cover and pulse until a paste forms, stopping the machine several times and scraping the sides.
With the machine running slowly, gradually add oil; blend or process to the consistency of soft butter.
Cook fettuccine according to package directions. Drain well. Return fettuccine to pan. Toss fettuccine with pesto.
Serve fettuccine topped with remaining cooked asparagus and peas and the remaining 1 tablespoon pine nuts.