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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 Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...