This green-on-green pasta is the essence of springtime, and I start to crave it as soon as the first crocuses appear. The combination of asparagus, nutty Parmigiano-Reggiano, and the delicate accent of basil is perfection. In a recipe with just a few ingredients, it is important that all of them be top-notch. Even the butter, an ingredient we sometimes take for granted, should be the best. I am particularly fond of Kerrygold, which comes from Ireland and has more flavor than standard American brands. As for the asparagus, thick spears benefit from peeling to make them more tender, skinny ones don’t.

Green Fettuccine with Asparagus, Basil, and Butter is a delightful pasta dish that celebrates the freshness of spring with vibrant green asparagus and aromatic basil. This recipe combines homemade green fettuccine with tender asparagus, fragrant herbs, and creamy butter, resulting in a flavorful and comforting meal.

The star ingredient of this dish is the asparagus, which is trimmed and cut into bite-sized pieces. The asparagus is cooked in a skillet with butter and scallions until it becomes tender yet still retains a slight crunch. This cooking process allows the asparagus to release its natural sweetness and pairs perfectly with the richness of the butter. Seasoned with salt and pepper, the asparagus brings a fresh and vibrant flavor to the dish.

The homemade green fettuccine adds an additional layer of freshness and color to the dish. Made with spinach pasta, the fettuccine ribbons have a vibrant green hue and an earthy taste that complements the asparagus beautifully. The fettuccine is cooked until al dente, providing a pleasing texture with a slight bite.

Once the pasta and asparagus are cooked, they are combined in the skillet with additional butter, shredded fresh basil, and chopped fresh parsley. The herbs infuse the dish with their aromatic flavors, enhancing the overall taste. If needed, a little of the reserved cooking water from the pasta can be added to create a silky and creamy consistency.

To complete the dish, freshly grated Parmigiano-Reggiano cheese is sprinkled over the pasta, adding a savory and nutty note. The cheese melts slightly, further enriching the flavors and providing a delightful finishing touch.

Green Fettuccine with Asparagus, Basil, and Butter is a celebration of the season’s produce and the simplicity of flavors. It showcases the beauty of fresh ingredients and brings together the essence of spring in a comforting and delicious pasta dish. Whether enjoyed as a main course or served as a side dish, this recipe is sure to impress with its vibrant colors, delicate flavors, and creamy textures.

Serves 8

INGREDIENTS

• 4 tablespoons (½ stick) unsalted butter
• ¼ cup chopped scallions
• 2 pounds asparagus, trimmed and cut into ½-inch pieces
• Salt and freshly ground pepper
• ¼ cup water
• 1 pound Fresh Spinach Pasta, rolled out and cut into fettuccine
• ½ cup shredded fresh basil
• ¼ cup chopped fresh parsley
• ¾ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. In a large skillet, melt 2 tablespoons of the butter.
2. Add the scallions and cook until softened, about 2 minutes.
3. Add the asparagus, salt and pepper to taste, and the water.
4. Cover and cook, stirring occasionally, for 5 minutes, or until the asparagus is crisp-tender.
5. Meanwhile, bring a large pot of salted water to a boil.
6. Add the pasta, stir well, and cook, stirring often, until al dente.
7. Scoop out some of the cooking water and set it aside.
8. Drain the pasta.
9. Add the pasta to the pan with the asparagus.
10. Add the remaining 2 tablespoons butter, the basil, and parsley, and toss well.
11. If the pasta seems dry, stir in a little of the reserved cooking water.
12. Toss the pasta with half of the cheese.
13. Sprinkle the remaining cheese on top.
14. Serve immediately.