Fettuccine alfredo with blue cheese, artichokes and asparagus
- July 2014
- Serves 4
- Hands-on time 20 min, simmering time 7 min
Creamy, cheesy pasta isn’t just for the colder months. Debbie Major’s recipe adds summer vegetables to keep this dish light yet comforting.
For a more classic version, take a peek at this fettuccine alfredo.
- Vegetarian recipes
- 56.9g (30.3g saturated)
- 55.4g (5.4g sugars)
- 500g jar chargrilled artichoke hearts in olive oil
- 225g fine asparagus tips
- 400g dried egg fettuccine pasta
- 300ml double cream
- 30g unsalted butter
- Freshly grated nutmeg to taste
- 200g Ticklemore blue cheese (or a vegetarian alternative), coarsely grated or finely crumbled
- 50g parmesan (or a vegetarian alternative), finely grated
- 225g peas, fresh or frozen
- Small handful pea shoots
- Bring a large pan of salted water to the boil. Drain the artichokes and lay them out on plenty of kitchen paper to drain even further.
- Drop the asparagus tips into the boiling water, cook for 1 minute, then add the peas and cook for another minute or so until all are just tender. Remove with a slotted spoon to a sieve and set aside.
- Cook the pasta in the boiling water for 4-5 minutes until al dente or according to the packet instructions.
- Put the cream into a pan with the butter and grated nutmeg, then heat to just below boiling point. Remove from the heat and stir in the blue cheese and 30g of the parmesan.
- Drain the pasta, then return it to the hot pan. Add the artichokes, peas, asparagus and cheesy cream, then toss together well. Season with lots of black pepper, then serve in warm bowls, each topped with a few pea shoots and the remaining parmesan.
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