Asparagus Fettuccini with Pancetta and Basil in a White Wine Broth

• From: California Asparagus Commission

Ingredients

• 1 lb fettuccini

• 6 Tbs extra-virgin olive oil, divided

• 2 bunches asparagus, trimmed, cut into 2 " diagonal slices

• 6 oz pancetta, cooked and chopped

• 2 cloves garlic, chopped

• 1 cup chicken or vegetable broth

• 1 cup white wine

• 3 Tbs butter

• 1/4 cup chopped fresh basil

• Parmesan cheese, grated

Pancetta is a savory addition to this simple pasta dish.

Directions

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and return to pot.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add asparagus, pancetta and garlic and sauté until tender, about 5 minutes. Add asparagus mixture to pasta. In the same sauté pan, bring the broth and wine to a boil.
• Reduce to a simmer and add the butter, salt and pepper to taste. Add the wine mixture to the pasta.
• To serve, top pasta with the chopped basil and grated cheese.