This pasta dish is springtime on a plate. Fat asparagus spears are peeled lengthwise into thin ribbons that twist nicely around the fettuccine. Toss the asparagus-fettuccine mixture in a basil-parsley pesto, then top it with seared baby artichokes.
This dish was featured as part of our Recipes for Spring Ingredients photo gallery.
For the pasta:
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...