GREEN FETTUCCINE PASTA RECIPES

Steps:

• Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, about 6 minutes. Remove from heat and toss with lemon zest and scallion. In a food processor, pulse parsley, olives, garlic, dill, and capers until finely chopped. Add Parmesan and pulse to combine, then add oil and 2 Tbsp lemon juice and pulse to combine. Add 1 Tbsp salt to boiling water, then add pasta and shrimp and cook until shrimp are just opaque throughout, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain shrimp and pasta and return to pot; toss with remaining 2 Tbsp lemon juice. Then toss with olive sauce and 1/2 cup cooking water, adding more water if pasta seems dry. Serve topped with lemony breadcrumbs. 

Steps:

• Bring a large pot of salted water to a boil and cook the fettuccine according to the packet directions.

  While the pasta is cooking, heat a very large frying pan over medium heat and add the olive oil, garlic and onion. Cook for about 4 minutes, stirring frequently, until the garlic and onion are softened, fragrant and slightly browned. Add the broccoli, asparagus, beans and peas and toss to coat in the oil. Season well with salt, add the chicken stock or water and simmer for a few minutes until the vegetables have just softened. Add the cream and stir to combine.

  When the fettuccine is al dente, set aside ¼ cup of the pasta water, drain the pot and transfer the pasta straight to the vegetable mixture. Add the spinach leaves, basil and the ¼ cup parmesan and mix very well, until the creamy sauce coats the pasta and vegetables. Serve with black pepper and additional parmesan cheese.