Thursday, May 17, 2012

Fettucine with Grilled Asparagus, Peas and Lemon

I turned to a very easy pasta dish for tonight's dinner.  The simplicity of this dish is what made it so good.  Some asparagus spears were tossed with fresh lemon juice, minced garlic and salt before being grilled until just charred but still crisp.  Once cooled, the asparagus spears were cut into 1-inch long pieces.  Some cooked fettucine was tossed with the remaining lemon juice and minced garlic, the grilled asparagus, peas, chopped parsley and salt and pepper.  I served a simple green salad with grape tomatoes with a balsamic vinaigrette as our side dish.  A very nice light dinner for our Vegan Thursday dinner.

Fettucine with Grilled Asparagus, Peas, and Lemon (Serves 2)

6-8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
pinch of coarse sea salt
6 ounces fettucine
2 tablespoons minced parsley
1 cup peas
Salt and freshly ground black pepper to taste

Toss the asparagus in the garlic, lemon juice, and salt.  Grill the asparagus until it just starts to develop a few blackened spots.  Pour any remaining lemon juice and garlic in a serving bowl.  The asparagus should still have some crispness to it.  Cut the asparagus into 1-inch-long pieces.  Bring the water to a boil.  Boil the pasta until it is al dente.  Toss the cooked pasta with the asparagus, parsley, and peas in the reserved lemon juice and garlic in the serving bowl.  Season with salt and pepper.

Adapted from 21-Day Vegan Kickstart

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