Roasted Asparagus Fettucini with Peas, Mint, and Grated Gruyere

Pasta | August 25, 2011 | By

Roasted Asparagus Fettucini

Roasted Asparagus Fettucini, With Peas, Mind, and Gruyere

Roasted Asparagus Fettucini – A Light Spring Pasta

Although asparagus and peas are not technically in season, this pasta dish is one of my favorites to make during a warm Summer night.  Roasted on my outdoor grill, the asparagus takes on a sweet and smoky flavor that pairs well with the peas and mint.

Roasted Asparagus

Finished with a bit of pasta water, grated Gruyere, and a sprinkling of red pepper flakes, this fresh and bright dish is best eaten al fresco with a nicely chilled white wine.

Comments

  1. Leave a Reply

    marla
    August 29, 2011

    Stunning recipe, love all the veggies and roasting is always my favorite way to prepare them 🙂

  2. Leave a Reply

    Danny
    August 29, 2011

    Thanks everyone! Simple pastas like this one are my current obsession!

  3. Leave a Reply

    Domain in India
    January 10, 2012

    Good collections. Really image itself admired me a lot. Thanks for sharing. Keep on doing…

  4. Leave a Reply

    glutenfreegabber
    January 20, 2012

    I love how easy this is to put together and great idea to add the gruyere cheese. I love that cheese.

  5. Leave a Reply

    compare medicine
    August 14, 2012

    This looks perfect for a yummy dinner. I am so with you on the spring thing. If it snows one more time I think I am going to throw up! I am so ready for some sun. Great pictures

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