Main Ingredients:

3/4 pound tender young asparagus (or other spring vegetable or tasty frozen vegetable

1 garlic clove, crushed with the flat blade of a knife

3 tablespoons extra-virgin olive oil

2 tablespoons minced fresh mint

2 tablespoons minced fresh green wild fennel if available

1 pound fettuccine

salt to taste

6 quarts water

4 T fresh creamy ricotta or mild goat cheese (chevre)

a little freshly grated nutmeg if desired

freshly ground black pepper to taste

1/2 cup freshly grated young pecorino or Parmigiano cheese

Cooking Preparation of the Recipe:

Trim off the tough ends of the asparagus stalks and cut the tender parts into 2-inch lengths. In a saute' pan, gently stew the garlic clove and asparagus in the oil until the vegetables are tender but not brown-about 15 minutes. Stir in the mint and, if you can find it, the wild fennel. Set aside.



Meanwhile, cook the pasta in lightly salted water. While the pasta cooks, extract about ½ cup of the cooking liquid and mix it in a small saucepan with the ricotta. Set the saucepan over low heat and gently cream the ricotta with the cooking liquid. when the ricotta is warm, taste and add salt and a little pepper. If you don't have wild fennel, add grated nutmeg if you wish to the cheese sauce.



Drain the pasta and combine immediately with the cheese sauce, tossing to mix well. Arrange on a warm platter and pour the asparagus, garlic, and oil over the top. Sprinkle a few tablespoons of grated cheese over and serve immediately, passing the rest of the grated cheese at the table.





Nutritional Data, per portion

Calories 453 Carbohydrate 57g Saturated Fat 5g

Protein 19g Sodium 389mg Monounsaturated Fat 8g

Fat 17g Cholesterol 98mg

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