- 3
- 15 mins
- 30 mins
Ingredients
- 1 1/2 tbsp olive oil
- 15 asparagus, average size
- fettuccine (fresh)
- 1 1/2 tbsp butter, unsalted
- 1/2 shallots, finely chopped
- 1/2 clove garlic, finely chopped
- 11 mini-tomatoes (cherry, miniature or grape)
- 80 g feta cheese, diced
- 1/4 cup cream
- 1 pinch nutmeg, to taste
- salt to taste
- ground pepper to taste
Preparation
Step 1
1. Preheat the oven to 450ºF.
2. Prepare the asparagus. Lay the asparagus in a single layer on an oiled baking tray. Coat thoroughly with oil, then add a little salt. Bake in the middle of the oven until the asparagus change color, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will cook evenly. Set aside.
3. Cook the pasta in a large pot of boiling salted water.
4. Meanwhile, melt the butter in a frying pan over medium heat. Add the finely chopped shallot and garlic, then sauté 2-3 min. Add the mini-tomatoes.
5. Cut the asparagus into bite-size pieces and add them to the pan.
6. Dice the feta and stir it into the pan. Mix well, then lower the heat to very low.
7.Pour in the cream. Add just a little salt, pepper, and grated nutmeg to taste.
8. Pour the drained pasta into the pan, mix well and adjust the seasoning.