Another NY Times Cooking recipe. My family isn't keen on ricotta-based sauces, so I picked this recipe, because who doesn't like pasta with butter and cheese? Fresh asparagus and herbs add some green.
Step 4: Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta
Step 5: Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
I used parsley instead of basil and added some toasted pine nuts (because we had them). It was alright, but will probably not become a standard (too much green for our tween).
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