This is how we roll

This is called "Straw and Hay Tangled Fettuccine", a blend of spinach and egg fettuccine coated with a pinenut and parm spiked asparagus and spinach pesto. Y-U-M. I used fresh spinach pasta from Russo's, which made all the difference- it was thick, chewy and really held the sauce.

Ingredients

1 bunch of asparagus, halved crosswise
3 handfuls spinach
2 cloves garlic, lightly roasted (to make less pungent)
1/8 c. olive oil
1/4 c. toasted pine nuts
1/2 c. parmesan cheese, shredded

6 oz. fresh spinach fettucine
6 oz. egg fettucine

Boil water and cook asparagus for 2-3 minutes or until just tender. Blend in food processor with spinach, garlic, oil, cheese, and most of the pinenuts (reserve 2 TB for sprinkling at the end).

Then boil pasta until al dente. Combine 1 c. of pesto with hot pasta, adding more pasta until coated the way you like it. Garnish with extra pine nuts and shaved parmesan cheese.