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Author Notes: A fresh spring pasta dish topped with asparagus pesto, shrimp, fennel, walnuts and parmesan —Vicky | Things I Made Today
- 1 pound asparagus (thin spears work best), trimmed and cut into 2 inch pieces
- 2 garlic coves
- 1/4 cup walnuts or pine nuts
- 3/4 cup Parmesan cheese, grated
- 2-4 tablespoons olive oil
- juice from 1/2 a lemon
- freshly ground pepper
- Bring a medium sized pot of water to boil. Add asparagus pieces and cook for 8-10 minutes, until asparagus is tender but still a bright green color. Drain well and let cool.
- Add asparagus, garlic, nuts, Parmesan, 2 tablespoons olive oil, and lemon juice to a food processor and puree until smooth, scraping down sides as needed. If the mixture feels too thick, add additional olive oil. Sprinkle with pepper, taste, and adjust seasoning, adding more cheese or lemon juice as needed.
- 1 tablespoon olive oil
- 1 large red onion, sliced thin
- 2 large fennel bulbs, cored and sliced thin, fronds reserved
- 2 pounds fettuccine
- Kosher salt
- freshly ground black pepper
- Bring a large pot of heavily salted water to boil for pasta.
- Meanwhile in a large saucepan, heat olive oil. Add red onion and cook until softened, about 2 minutes. Add fennel and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes, until fennel has softened and begins to brown.
- Add shrimp and cook until pink, about 8 minutes.
- Meanwhile, toss pasta into boiling water and cook until al dente. Drain liquid and run under cold water, then toss pasta with pesto, tossing to coat. Serve pasta with fennel and shrimp mixture on top, sprinkled with some freshly ground black pepper and fennel fronds.