Photo: Mike Kenneally
Fettuccine with Pesto, Asparagus, and Artichoke Recipe
16 ingredients
1 hr 15 min + 1 hr 15 min
4 servings
openrecipes
This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
Estimated Nutrition (whole recipe, rough)
538
Calories
22g
Protein
41g
Fat
31g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup pine nuts , toasted
- 1/2 teaspoon kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper , plus more as needed
- 1 medium garlic clove , minced
- 1 cup packed fresh basil leaves (from about 1 large bunch)
- 1/4 cup packed fresh Italian parsley leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely grated Parmesan cheese (about 1 ounce)
- 1/2 medium lemon
- 4 baby artichokes (about 12 ounces)
- 8 thick asparagus spears (about 8 ounces), tough ends removed
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 10 ounces dried fettuccine or linguine
- Finely grated Parmesan cheese , for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes