Heather’s Straw and Hay Fettucini Tangle

Straw and Hay Fettuccine Tangle with Spring Asparagus Puree
by Heidi Swanson from Super Natural Cooking

Serves 4 to 6

1 bunch asparagus spears, trimmed and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup toasted pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 teaspoon fine-grain sea salt
4 ounces dried spinach fettuccine or 6 ounces fresh
4 ounces dried egg fettuccine or 6 ounces fresh

Bring 2 pots of water to a rolling boil, one large and one medium.
You’ll use he large one to cook the pasta and the medium one to blanch
the asparagus.

To make the asparagus puree, salt the asparagus water and drop the
spears in the pot. Cook for 2 to 3 minutes, or until the spears are a
bright green and barely tender. Drain and transfer to a food
processor (preferably) or a blender. Add the spinach, garlic, the 1
cup Parmesan, and 3/4 cup of the pine nuts. Puree and, with the motor
running, drizzle in the 1/4 cup olive oil until a paste forms. It
should be the loose consistency of a pesto; if too thick, thin it with
a bit of the pasta water. Add the lemon juice and salt, then taste and
adjust the seasoning. Add black pepper if desired.

Salt the pasta water well and cook the pasta until just tender; you’ll
need less time for fresh pasta, more fro dried. Drain and toss
immediately with 1 cup of the asparagus puree, stirring in more
afterward depending on how heavily coated you like your pasta. Serve
sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of
Parmesan, and a quick drizzle of extra-virgin olive oil.

prepared at St. Lydia’s on September 5, 2010