Makes 4 servings. Difficulty
8 oz. gf fettucine 3 cups asparagus, diagonally sliced into 1-inch pieces
1 shallot, minced 1/2 cup red bell pepper, diced
3 teaspoons unsalted butter, divided 4 garlic cloves, minced 1 Tablespoon gf flour 1-1/4 cup milk 1/4 cup Gorgonzola, crumbled Salt and freshly ground black pepper 2 Tablespoons toasted pine nuts
Bring a large pot of salted water to a boil. Add the asparagus, cook until just tender. Remove asparagus with a slotted spoon. Transfer asparagus to a bowl of ice water.
Add the pasta to the boiling water and cook about 6 minutes or until al dente. Drain.
While pasta is cooking, melt 1 teaspoon of butter in a medium skillet. Add the shallots; sauté for 2 minutes. Add the peppers; sauté for 3-4 minutes or until tender. Add the blanched asparagus and sauté until heated through. Remove from heat and set aside.
Melt the remaining butter in a medium saucepan over medium heat. Add the garlic; sauté for 1 minute. Add the flour; cook for 30 seconds, stirring constantly. Gradually add the milk, stirring well with a whisk. Stir in the Gorgonzola; cook for about 3 minutes or until sauce thickens. Place the pasta in a large bowl, add the sauce, peppers and asparagus. Toss to coat. Garnish with toasted pine nuts and serve.
To toast pine nuts place them in a dry skillet over medium-high heat. Shake the pan occasionally and cook until pine nuts are lightly browned on all sides.
We used Tinkyada’s gf fettucine for the gf fettucine in this recipe. To purchase this product please click the link below in our Recommended Tools section.