Shrimp, Asparagus and Pesto Fettuccine


8 oz. whole-wheat or gluten-free fettuccine

1 lb asparagus, trimmed and cut into 1-inch pieces (about 4 cups)

1/2 cup sliced jarred roasted red peppers

1/4 cup prepared pesto or our pesto recipe (click here)

2 tsp extra-virgin olive oil

1 lb raw shrimp (21-25 per pound), peeled and deveined (omit for vegetarian)

1 cup dry white wine

freshly ground pepper to taste


Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 2 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir int he peppers and pesto. Cover to keep warm.

Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, about 1 minute. Add wine and continue to cook until shrimp are pink, about 2 minutes. Add the shrimp to the pasta, too to coat, and add the reserved cooking water. Season with pepper and serve immediately.

Serves 4