Fettuccine with Asparagus and Sweet Pe..

Cooking Instructions

1) To prepare asparagus: Trim, blanch, refresh and dry asparagus as directed on page 210 [see below]. Slice stalks into 2-inch lengths.

2) To sweat vegetables: Heat a 12-inch skillet over medium-high heat. While heating, tear off a sheet of waxed paper large enough to fit within the interior of the skillet and brush some olive oil on 1 side of the paper. Add olive oil to skillet. When hot, stir in sliced leeks and garlic and lay the oiled side of the paper directly on top of the vegetables. Reduce heat to low and sweat vegetables until softened and very fragrant but not brown, 10 to 15 minutes. Fold in roasted pepper slices and sliced asparagus. Grind in some black pepper and remove from heat.

3) To complete sauce: Place cream and butter in a 2-quart heavy-bottomed saucepan over medium-low heat. When cream begins to simmer and butter has melted, stir in grated Parmesan until melted. Add tomatoes and stir well to combine. Heat through until mixture just returns to a simmer, then pour tomato cream sauce over the vegetables in the skillet and gently fold together. Set aside until ready to serve.

4) To cook pasta: Bring a large pot of water to a full boil, add some salt and then the pasta. Cook until pasta is al dente, 1 to 3 minutes for fresh, or follow the cooking instructions on your packaged dried pasta, checking frequently to avoid overcooking.

5) To assemble and serve: While pasta cooks, heat sauce and vegetables until piping hot, adding salt and freshly ground black pepper to taste. Drain pasta, allowing some of the cooking water to cling to the strands, and pour noodles into the sauce. Toss gently but thoroughly with 2 large serving forks; then pour into a large warmed serving bowl. Place individual servings on wide, shallow pasta plates and sprinkle each portion lightly with toasted pine nuts. Serve immediately.

Wine Pairing(s)

Alfred Merkelbach Riesling Spätlese 'Kinheimer Rosenberg'

Karlsmuhle Riesling Auslese 'Kaseler Nies'chen'

Castello di Verrazzano Chianti Classico

Paolo Scavino Carobric

Ruffino Chianti

Vina la Rosa 'La Palma' Chardonnay

Andrea Oberto Barolo

Marcarini Ciabot Camerano

Luce della Vite Lucente

Kerpen 'Wehlener Sonnenuhr' Riesling Kabinett