Roasted Asparagus Fettucini with Peas, Mint, and Grated 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.

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.

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