Recipe - Spring Fettucine With Asparagus And Creamy Pesto

450 g Goodquality fresh flat
ribbon pasta
500 g Fresh asparagus; cut into
5cm.
; lengths or julienne
100 g Pesto; preferably home
; made
40 g Butter; softened
125 M1 cream
1 Clove garlic; finely chopped
10 Fresh basil leaves; finely
cut or sliced up
Salt and freshly ground
black pepper

Cook the pasta and asparagus together in boiling water in a Morganware
Pasta Pot* until the pasta is "al dente" and the asparagus crisptender,
about 3 minutes. Drain.

Meanwhile, mix the pesto with the butter, cream, garlic, basil and salt and
black pepper over a low heat just until warm and well combined.

Toss the hot pasta and asparagus with the creamy pesto mixture and serve
immediately.

Pass freshly grated parmigiano (Parmesan) cheese separately.

Converted by MC_Buster.

Per serving: 408 Calories (kcal); 33g Total Fat; (67% calories from fat);
12g Protein; 24g Carbohydrate; 88mg Cholesterol; 341mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 One half Vegetable; 0 Fruit; 6
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.