Today, I’m reorganizing my workspace.  If I do it right, it will be an all day project.  Since I’ll have to make a quick lunch, I’ll go with a pasta dish, Fettuccine with Browned Butter, Asparagus & Garlic.  I’ll even make enough to have as a side dish with this evenings’ dinner.

I love the versatility of pasta. Because you can create so many dishes with pasta, I believe that I could have it every day and not grow tired.  Think about it; Angels Hair with Shrimp, Meatballs and Spaghetti, Macaroni and Cheese, Penne with Pesto, Ravioli, etc.  It’s especially good for a quick meal.

Fettuccine with Browned Butter, Asparagus & Garlic
4 Servings

4 oz dry fettuccine
½ pound asparagus spears, chopped and blanched
1 cup frozen green peas, thawed
4 tablespoons unsalted butter
2 cloves garlic, chopped
½ teaspoon salt
½ teaspoon red pepper flakes
1 lemon wedge
2 tablespoons shaved Parmesan cheese

Cook pasta according to package directions.  Set aside, reserving a small amount of pasta water.
In a heavy skillet, melt butter on very low heat.  When melted, continue heating until milk solids brown.  Stir in garlic, red pepper flakes, asparagus, and green peas sauté for 1 minute.  Add pasta, sprinkle with salt and stir to coat*.  Transfer to serving bowl or platter.  Drizzle with fresh lemon and top with cheese.

*If pasta seems dry, add 1-2 tablespoons of pasta water