Shrimp Fettucini with Pesto and Asparagus

This was a foray on our own last night with a little help from Marcella Hazan's Classic Italian Cookbook. I used her recipe for blender pesto and omitted the pine nuts and romano cheese simply because we didn't have either on hand.

Serves 2

Pesto

2 cups basil leaves

2 cloves garlic, peeled

1/2 tsp salt

1/2 cup good evoo

1/2 cup freshly grated Parmesan

3 Tbs. room temperature butter

Combine ingredients in a blender and pulse. The sides may have to be scraped down occassionally. Remove pesto from blender and beat cheese in by hand. Add butter. Place pesto in fridge until ready to use.

Fettucini

1 bunch asparagus

10 pieces 26 count shrimp, deveined, shell on

2 cloves garlic peeled and minced

2 Tbs. butter

1 bag fettucini

2 Tbs. salt

I keep the asparagus in their rubberbanded bundle and chop off the tough ends. Cut the remaining stalks into three even pieces. Put a large pot with enough water to accomodate the asparagus on the stove to boil. When boiling add the asparagus and cook them until they are tender, about 10 minutes depending on the size of your vegetables. I drain the asparagus and save the heated water to cook the fettucini returning it immediately to the stove on high. Once it is at a rolling boil add the 2 Tbs. salt and enough fettucini for two people. In a medium sized skillet melt 1 Tbs. butter over low heat. Once melted increase the heat to medium low. Add the garlic, cook until you can smell it then add the shrimp. They will take about five minutes to cook through. Do not overcook them or they will be tough. Remove the shrimp from the pan and put in the asparagus with the last Tbs. of butter. Allow them to warm on low heat while the pasta finishes cooking. I generally drain the pasta then return it to low heat in the same pot in which it cooked. To this add the shrimp, asparagus, and pesto and toss until completely combined.