This dish, rich in probiotics, is the perfect precursor to your daily probiotic kombucha
Yields 4 servings
You'll need:
-
6 fresh asparagus spears, about ½ pound
-
10 ounces fresh fettuccine or ¾ pound dried fettuccine
-
2 tablespoons butter
-
⅛ teaspoon freshly grated nutmeg
-
2 tablespoons finely chopped fresh basil or parsley
-
½ cup freshly grated Parmesan cheese
-
Freshly ground pepper and salt to taste
- zest of 1/4 lemon plus a little squeeze
Step 1:
Bring a large pot of salted water to boil.
Step 2:
Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1½ cups. Rinse well and drain.
Step 3:
Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
Step 4:
Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2½ minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
Step 5:
Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Add lemon zest and squeeze. Toss to blend. Serve hot with Parmesan cheese on the side.
Recipe adapted from NY Times
