Fettuccine with Peas and Asparagus

The peas and asparagus in this fettuccine pasta dish make it taste so fresh and bright, making it a great meal for spring.

Ingredients:

• 8 oz fettuccine pasta
• 1 cup fresh or frozen peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

Cook fettuccine according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut for 1 minute until fragrant

Add asparagus pieces to the skillet and cook for 3-4 minutes until tender-crisp

Stir in peas and cook for an additional 2 minutes until peas are heated through

Add cooked fettuccine to the skillet and toss to combine with the vegetables

Season with salt and pepper to taste

Sprinkle grated Parmesan cheese over the pasta and vegetables, toss to combine

Serve hot, garnished with additional Parmesan cheese if desired