Item #88

I’m working away on #88 on my 101 in 1001 List – make a new recipe out of every cookbook I own.

I started the process by looking at my cookbooks and wondering which ones I could give away to lighten my load. (I jest! Somewhat!)

Anyway, my first “new” recipe came from The Garden Fresh Vegetable Cookbook. I picked this gem up a couple of years ago at Half Price Books to gain some inspiration for working more vegetables into our diet.

I noticed that asparagus was abundant and affordable in the local markets. Fresh ingredient affordability, combined with knowledge of how much The Niece loves cheese and pasta, guided my recipe choice.

• 1 lb asparagus
• 1 lb fettuccine
• 1 large red bell pepper, roasted and cut into strips
• 1 lb ricotta cheese, at room temperature
• 1/4 c. freshly grated Parmesan
• 1/3 c. chopped fresh chives, garlic chives or scallions
• Salt and freshly ground black pepper

Heat a large pot of salted water. Snap off and discard the woody ends of the asparagus. Cut off the tips of the asparagus spears and reserve. Cut the spears into 1.5 inch lengths.

When the water comes to a boil, add the asparagus and cook for two minutes. Add the tips and cook until the asparagus is just tender, about two minutes longer. Using a large skimmer or slotted spoon, remove the asparagus and transfer to a bowl. Cover and keep warm.

Cook the fettuccine in the water until al dente. Remove 1/2 c. of the cooking water. Briefly drain the fettuccine in a colander and return it to the pot, along with the asparagus.

Add the roasted pepper, ricotta, Parmesan and chives. Toss well, adding the reserved cooking water as needed to make a creamy sauce. Season generously with salt and pepper.

• I added about 3 T. red pepper flakes

• I would cut back on the amount of ricotta, perhaps by as much as half. The recipe was extremely cheesy – almost unbearably so.