Bring water to boil in a pot.
Cook the asparagus in boiling water with salt. Cooking time varies depending on the size of the asparagus but they must be “al dente”.
Once cooked, cool in an ice water bath to stop the cooking.
Repeat the same operation with the sugar snaps.
Then repeat with fresh peas that (cook 10 to 15 min.).
Chop the fresh basil.
Boil water in large pot for pasta. Add a pinch of salt to water. Cook the pasta.
Meanwhile, prepare a skillet with olive oil, saute a little garlic.
Add the asparagus, the sugar snaps, peas, chopped basil, salt and pepper to drained pasta and sprinkle with Parmesan.
See all color coordinated recipes here
more about Alison Anselot Here
Copyright © 2012|ALISON ANSELOT + TRENDLAND| All rights reserved.
Preparation Time: 30 min
Cook Time: 10 min
1 box of fresh basil fettucini
1 cup fresh peas
1 cup of sugar snaps
green asparagus (small)
Jun 19 13 @ 1:51 PMPaul McCarthy “WS”
Jun 20 13 @ 6:00 PMIsabelle Wenzel Opening at HAUSERGALLERY Switzerland
Jun 21 13 @ 6:16 PMModular Presents FOR 2013
Jun 22 13 @ 4:00 PMMATTE Presents...Full Moon Party at Governor's Island
Jun 28 13 @ 11:29 AMMAN Paris - S/S '14
Jun 29 13 @ 1:39 PMMoMA PS1 Warm Up 2013
Aug 28 13 @ 3:55 PMVenice Film Festival
Jun 17 13 @ 12:21 AMPretty Lights' A Color Map Of The Sun'
Jun 16 13 @ 9:00 PMThe Happy Show at Le Baron Chinatown
Jun 15 13 @ 12:00 PMLondon Collections Mens