I needed to find a dish that would use most of the veggies I got in this week’s CSA box, and inspired by Restaurant Widow’s 90% Local Pasta entry and something I made two weeks ago, I came up with this dish.
From the CSA box, I used the asparagus, green garlic, and some of the arugula. There’s not a particular recipe for it, but I’ll explain what I did.
I sliced several green garlic bulbs, some leek, green onions, and garlic, and sauted them in a little olive oil for about three minutes. I used rotisserie chicken leftovers, and made the sauce from the Cooking Light recipe (the second link). I cooked the asparagus and the fetuccine together for three minutes, and then tossed everything together. Delicious. I think I’m going to spend the next couple of boxes finding different ways to mix asparagus and pasta.