Fettuccine with Asparagus Lemon Cream Sauce

Asparagus and lemon make the perfect pair in this creamy sauce. Walnuts add crunch and texture.

Mueller's Fettuccine
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Prep Time: 15 min
Cook Time: 15 min
Serves: 4

Ingredients

  • 16 ounces Mueller's Fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • 1/2 cup finely diced scallions
  • 1 pound asparagus, coarsely chopped
  • 1 cup heavy cream
  • 1/3 cup finely chopped basil
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup finely chopped walnuts, lightly toasted

Directions

    1. Cook pasta according to package directions.
    2. Melt butter in a medium skillet over medium heat; add garlic, scallions and asparagus. Cook and stir until asparagus is tender. Add heavy cream, basil, Parmesan and lemon zest. Continue to cook until the sauce has lightly thickened.
    3. Add cooked pasta; gently toss until heated through. Garnish with toasted walnuts.

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