Spring Fettuccine with Asparagus and Lemon Gremolata
In a Spicy Cream Sauce with Toasted Almonds
Prep & Cook Time:20-30 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Satisfy your cravings with this luscious pasta that boasts fresh asparagus folded into a slightly spicy (but don't worry; you control the heat!) cream sauce and topped with a zesty lemon and garlic gremolata and toasted almonds. It’s creamy, comforting, elegant, and light - all rolled into one satisfying and bright dish.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredeints and Make the Gremolata
Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Thoroughly rinse produce and pat dry. Mince parsley and garlic. Half lemon, zest one half and finely mince 1 tsp. of lemon zest. Chop asparagus into 1" pieces. To make the Gremolata, combine 1 tsp. olive oil, minced parsley, lemon zest, and garlic in a small mixing bowl and press together gently with a spoon to release the flavor from the zest; set aside.
Cook the Pasta
Once the pot of water is boiling, add the fettuccine and cook for 8-10 minutes, or until al dente. When 3 minutes of cooking time for the pasta remain, add the asparagus to the pasta to quickly blanch them. Once pasta is al dente and asparagus pieces are bright green and slightly tender, drain the pasta and asparagus in a colander. Set aside.
Toast the Almonds
In a small pan, dry toast (no oil necessary) the slivered almonds over medium heat, moving occasionally to prevent burning. Almonds are done when they’re lightly browned and emit a roasted aroma. Remove pan from heat and almonds from pan and set aside.
Prepare the Sauce
In the same pot you cooked the pasta, add coconut milk and juice of half the lemon and simmer over medium heat (do not boil) for 1 minute. Add a pinch of salt, pepper, and red pepper flakes. Simmer for 2 more minutes to allow spices to bloom in sauce. Reduce heat to low, add pasta and asparagus back to the pot, and mix with the sauce. Heat for 2 more minutes over low heat. There should be enough sauce to coat the pasta but not drown it.
Plate the Dish
Using tongs, place a serving of pasta and asparagus on a plate, twirling upward as you go to create elegant height. Spoon a generous dollop of gremolata on top of the pasta. Garnish with toasted almonds and a crack of fresh black pepper.
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