To prepare Asparagus Broccoli Fettuccine Pasta With Roasted Almonds Recipe, prep all the ingredients and start by making the sauce. All ingredients need to be at room temperature.
Warm the cream on low flame for about 2-3 minutes.
Add butter, whisk so the butter melts and combines with the cream.
Add pesto, whisk again. Add salt and pepper, stir.
You could add the cheese now when the sauce is warm, and stir till it melts into the sauce.
Remove the sauce from the stove and set in a pot of hot water so it remains warm.
Set a large tall pot or a pasta cooker on the stove, add water and a little salt.
To blanch the asparagus and broccoli, bring the water to a boil, add the asparagus, and the florets of broccoli
Blanch for 2 minutes as the water continues to boil, and quickly drain and transfer the vegetables to a bowl of cold water with ice cubes. (This will stop the vegetables from cooking further, and help retain their bright green colours)
Drain after a minute. Drizzle some olive oil over it so that it does not get stuck to each other.
Top up the water in the Saucepan/pasta cooker, as per pasta package instructions and add salt.
Bring the water in the pot back to a rolling boil and add the fettucine.
Cook as per package instructions, stirring frequently. Turn off the stove when the paste is done till al dente, and set aside.
Heat a Deep Pan and toast the almonds for 2 minutes stirring continuously and ensuring you remove them from the pan before they begin to char/ blacken.
Add the oil to the heated pan.
Mince and add the garlic or crush directly into the oil. Sauté for a minute. Add the vegetables, sauté for 2 minutes.
Add cheese to the prepared warm sauce.
Toss the drained pasta, the vegetables and the sauce together.
Garnish with sliced almonds and a few leaves of basil. Sprinkle grated cheese and basil leaves.
Serve Asparagus Broccoli Fettucine Pasta With Roasted Almonds Recipe hot with Savory Melon Salad Recipe or Avocado, Grapefruit and Walnut Salad Recipe, crust bread on side and wine for weekend dinner.