Green Fettucini

Tonight's fettucini meal was a combination of two recipes - one from a class I took at the Chopping Block, another from a magazine. I have to say, the result is quite delectable.

The final result.

The ingredients include . . .

• a bunch of asparagus
• a bunch of green onions
• Italian parsley
• basil, . . .

• 2 cups peas
• 3 tablespoons olive oil
• 1 10-12 ounce package of spinach (or whole wheat) fettuccine
• 1/3 cup heavy cream
• 3 ounces prosciutto
• 1 lemon
• 2 cloves of garlic
• 1/4 cup grated parmigiano reggianno (or any other parmesan-like cheese)

• Cut the asparagus on an angle in one inch pieces,
• thinly slice the white and light green parts of the onion,
• thinly slice the dark green parts of the onion (keep separate from the white/light green part),
• cut the prosciutto about 1/2 inch square pieces (I cut off the fat and throw it out),
• zest about 1 tablespoon of lemon,
• juice 3 tablespoons from the lemon,
• mince the garlic,
• chiffonade about five good size leaves of basil (about 1/4 cup),
• chop 1/4 cup of Italian parsley

Cook the prosciutto over medium heat until crisp.

While cooking the prosciutto, start boiling water to cook the pasta according to the package. Keep it al dente. The pasta will continue to cook when mixed with the other ingredients before serving.

Drain the prosciutto on a paper towel.

In the same pan, for about 2 to 3 minutes, cook the asparagus. Then add the peas, white and light green parts of the onion, and garlic and cook for another 2 to 3 minutes.

In a large bowl, combine the pasta, vegetables, parmigianno regianno, lemon juice, lemon zest, parsley and basil. Finish off with the crispy prosciutto.

You can serve four adults with this meal. If they are really, really hungry, perhaps you can add some good crusty French bread and/or a salad.

Enjoy!