One 16 ounce pkg gf fettuccine 1/4 cup olive oil 1 onion, chopped 3 garlic cloves, chopped 3/4 teaspoon crushed red pepper 8 cups fresh asparagus, cut into 1" pieces 1 cup parmesan cheese, finely grated 3/4 cup pesto
Bring a large pot of water to boil, adding salt and 1 teaspoon olive oil. Cook noodles in boiling water until al dente. Drain noodles, reserving 1 cup cooking liquid.
In a large heavy pot heat olive oil over medium heat. Add onion, garlic and crushed red pepper. Saute until onion is translucent, about 5 minutes. Add asparagus and 1/4 cup reserved cooking liquid. Cover pot and cook until asparagus is crisp-tender about 2 minutes. Add noodles, 1/2 cup parmesan cheese and pesto. Toss until evenly coated. Season with salt and pepper. Sprinkle with remaining 1/2 parmesan cheese, serve.
Make your pesto while the pasta is cooking. Place 2 cups fresh basil leaves, 1/3 cup toasted pine nuts and 4 Tablespoons olive oil in food processor until well blended.