Spring Fettucine With Asparagus And Creamy Pesto

Change can be difficult! There is a natural resistance to change, but sometimes we (the church) struggle a little too much with change, making it harder than it needs to be. After all, things have changed a lot in the last 2,000 years and they will continue to do so until the return of Christ. Some of the most effective words that hinder a church from moving forward are “we’ve never done it that way before.”

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Tamara4	1	Servings

INGREDIENTS

450	g	Good-quality fresh flat
		ribbon pasta
500	g	Fresh asparagus, cut into
		5cm.
		lengths or julienne
100	g	Pesto, preferably home
		made
40	g	Butter, softened
125		M1 cream
1		Clove garlic, finely chopped
10		Fresh basil leaves, finely
		sliced
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Cook the pasta and asparagus together in boiling water in a Morganware
Pasta Pot* until the pasta is "al dente" and the asparagus
crisp-tender, about 3 minutes. Drain.  Meanwhile, mix the pesto with
the butter, cream, garlic, basil and  salt and black pepper over a low
heat just until warm and well  combined.  Toss the hot pasta and
asparagus with the creamy pesto mixture and  serve immediately.  Pass
freshly grated parmigiano (Parmesan) cheese separately.  Converted by
MC_Buster.  Per serving: 408 Calories (kcal); 33g Total Fat; (67%
calories from  fat); 12g Protein; 24g Carbohydrate; 88mg Cholesterol;
341mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2
Vegetable; 0  Fruit; 6 1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 452 Calories From Fat: 306 Total Fat: 34.9g Cholesterol: 86mg Sodium: 1743.1mg Potassium: 1839.1mg Carbohydrates: 31.1g Fiber: 18.8g Sugar: <1g Protein: 17.9g