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.