Creamy Hummus Fettuccine with Pesto and Asparagus
A creamy hummus based pasta topped with garlic-y asparagus, fresh basil and a drizzle of herby pesto.
Ingredients
- 12 ounces fettuccine traditional, gluten free, whole wheat
- 3/4 cup hummus tested with traditional
- 3-4 garlic cloves minced
- 1/2 pound Asparagus trimmed and chopped
- 2 TBS Olive oil
- 1/2 tsp salt plus more for salting pasta water/ serving
- fresh cracked pepper
- 1/4 cup balsamic vinegar
- juice of 1/2 a lemon
- pesto for serving
- fresh basil
- Shaved Parmesan
- cherry tomatoes
- red chili flakes for serving
Instructions
- Start by salting and boiling the pasta according to the package instructions. Once the pasta is al dente, reserve 1 cup of the pasta water and drain off the remaining water. Set aside for now.
- Heat a large sauté pan over medium heat. Add the olive oil to the pan, the minced garlic, and the trimmed asparagus. Cook for 2-3 minutes.Add 1/2 tsp of salt and the balsamic vinegar to the asparagus and cook for another 2 minutes. Remove the asparagus from the pan.
- Add the cooked pasta and the hummus to the warm sauté pan. Slowly add in the reserved pasta water, starting with 1/2 cup, and toss the pasta with the water and hummus until smooth. If the sauce seems too thick, add additional pasta water until you get the desired consistency. Taste for any additional salt and add in fresh cracked black pepper.
- Add the balsamic asparagus back to the pan of pasta and squeeze over the juice of 1/2 a lemon.
- For serving, top each bowl with a drizzle of pesto, cherry tomatoes, some shaved Parmesan, red chili flakes, and fresh basil.