Fettucine with Spring Vegetables
2 tbs. olive oil, plus extra
1 tbs. butter
2 cloves garlic, diced
1 shallot, diced
1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces
1 pint cherry or grape tomatoes
1/2 c. white wine
1/2 lb. fresh pasta
1 15 oz. can cannellini beans
salt & pepper to taste
*Pre-heat broiler. Line a cookie sheet with foil and toss tomatoes with a drizzle of olive oil, salt and pepper. Roast in oven until blistered and charred in spots, about 10 minutes.
*Cook pasta in well-salted water until just becoming al dente, reserve 1 c. of pasta water.
*At the same time, heat 2 tbs. olive oil and butter in a large skillet until butter melts, add in garlic and shallot and cook until fragrant.
*Add in asparagus and cook until bright green but still crisp. Then add in tomatoes and allow to cook until flavors come together, about 5 minutes.
*Pour wine into pan and scrape up and bits stuck to the bottom.
*Add pasta to vegetables along with pasta water and allow to simmer altogether for another 2 minutes.
*Add cannellini beans to pasta and stir to combine. Season dish with salt, pepper and park to taste.
*Serve in bowls with an extra drizzle of olive oil and a pinch of parm on each.