This dish reminds me of my trip to Cinque Terre, home of pesto. Not only are the five towns gorgeous but the food was also so fresh. I remember watching the sun set over the ocean from our enoteca in Corniglia, sipping organic wine and savoring a vibrant bruschetta made with a mix of local vegetables as we waited in anticipation for our pesto dish to arrive. My love for pesto is out of this world. When I don’t feel like cooking, I pick out leaves from my basil plant and make my family’s pesto to use on pasta. Here I added vegetables and a little cream to make it the ultimate comfort food.
Pesto Fettuccine with Asparagus and Artichoke
Serves 4 people
2 bundles of asparagus, cut in halves
8.8 oz (250 g) of green beans, with ends cut off
12 oz (350 g) of artichoke hearts (canned or frozen), cut in halves
1 lb (440 g) of fettuccine (I used fresh spinach fettuccine but dried is fine)
1 cup (about 25 cl) of heavy whipping cream
A little less than 2/3 cup (85 g) of pesto
Salt and pepper
Boil water, add salt and cook the asparagus for about two minutes. Remove them using a skimmer and immediately pour cold water on them. Put them in a strainer so the excess water comes off. Cook the green beans the same way for 3 minutes until tender and add them to the strainer. Put both vegetables with the cut up artichoke in a bowl.
If you are making homemade pesto, do it now.
Cook the pasta as indicated, in boiling salted water. Strain the pasta.
Add the cream in a large pot and let it cook on low heat until it thickens and starts bubbling. Add the pesto and mix well. Add the fettuccine, vegetables, salt and pepper and mix gently. Cook for 2 to 3 minutes on medium heat, mixing every so often so that everything is well heated.
Add parmesan and serve.