Italian Asparagus Fettuccine

From here

Extra-virgin olive oil
1 small onion, finely diced
1 small stick of celery, diced
1 medium zucchini, finely diced
1 small leek, white part only, diced
16 stalks of asparagus, tips reserved, stalks thinly sliced
A small handful of basil leaves
300ml vegetable stock
1 garlic clove
400g fresh or dried fettuccine
50g finely grated parmesan cheese
Pea shoots, to serve


1. Add 4 tsp olive oil to a heavy-based pan over a low heat and sweat onion and celery until soft. Add zucchini, leek and asparagus stalks and sweat for a further 2–3 minutes. Add most of the basil leaves and when they wilt, add the stock, then simmer until veg are tender. Remove from the heat and, using a hand blender or food processor, blend till creamy. In another frying pan over a low heat, add a little oil and cook garlic till soft, then add the asparagus sauce and simmer for 2 minutes.
2. Boil a pan of salted water. Cook fettuccine, and 3 minutes before it’s done, add the asparagus tips. When fettuccine is al dente, drain, reserving a little cooking water, and add to the asparagus sauce. Loosen the pasta and sauce with cooking water, as needed. Stir in remaining basil, and serve with parmesan and pea shoots.