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Bellata Gold Fettucine with Fresh Asparagus and Herb Sauce

Serves 2

Ingredients:

  • 500g Ballata Gold Fettucine
  • 100g Lurpack Danish Butter
  • 1 Brown Onion, finely sliced
  • 1 clove garlic, crushed
  • 2 Bunches asparagus, stems trimmed
  • ½ cup fresh mixed herbs, chopped continental parsley, basil, mint, sage, chervil and rosemary.
  • 1 tablespoon lemon zest, cut into strips
  • 4 tablespoons Pukara premium olive oil
  • 50g pine nuts
  • 1/3 cup chicken stock
  • Murray River salt and ground black pepper to taste

Cook pasta in plenty of boiling water until al dente. Meanwhile, sauté onion on low to medium heat with half the butter and olive oil for 3 minutes. Add garlic and pine nuts and cook for 3 minutes. Toss in asparagus, chopped mixed herbs and stir through until tender. Finish off with remaining butter, add zest and season to taste. Quick and easy.



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