Fettuccine With Brown Butter And Asparagus

Directions

1. Coarse salt and freshly cracked black pepper, to taste Grana Padano cheese, grated (or possibly Parmigiano Reggiano), to taste 1 c. arugula sprouts, for garnish, optional (250 ml)
2. In a large saute/fry pan, over medium heat, lightly toast the minced almonds till golden brown. Remove from heat and set aside.
3. In a large pot, boil lots of salted water for pasta. While water boils, in same pan the almonds were toasted, heat butter over medium heat. Let the butter foam. Once it stops foaming it will start to brown. Immediately remove the pan from the heat. Add in lemon juice, tomato halves and lemon zest. Remove from heat and set aside.
4. Add in fettuccine to water and cook for 7 min. Add in the asparagus pcs and cook for a further 1 to 2 min or possibly till pasta is done al dente (hard to the bite). Drain pasta and asparagus with a splash of pasta water, into pan with brown butter and return to medium heat. Toss to coat, season with salt and freshly cracked black pepper and sprinkle with almonds. Transfer to pasta bowl and sprinkle with cheese and arugula sprouts, if you like.
5. This is a double nutty pasta dish - the almonds add in one layer and the brown butter adds another. Substitute for the vegetables whatever looks freshest at the market. The arugula sprouts add in a great little peppery kick at the end, but dont sweat it if you cant find them.