Asparagus Fettuccine with Lemon and Pepper

By Joelene

Ingredients

• 5 Tbs. olive oil, divided
• 5 cloves garlic, minced (2 Tbs.)
• 2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
• 3 Tbs. fresh lemon juice
• 1/4 tsp. freshly ground black pepper
• 8 oz. fettuccine
• 1 Tbs. grated lemon zest

Preparation

Step 1

1 | Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.

2 | Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.

3 | Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.