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    Fettuccine w/Papaya & Asparagus


    Source of Recipe


    Mandy/saca2/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8094.1

    List of Ingredients




    8 oz. fettuccini noodles
    1 lb. fresh asparagus
    1/4 c. lemon juice
    2 t. fresh grated ginger
    1/2 t. sugar
    1/2 t. salt
    1/8 t. pepper
    2 T. olive oil
    1 ripe papaya, seeded, peeled and thinly sliced
    1/4 c. smoke-flavored almonds

    Recipe



    Cook noodles according to pkg. directions. Drain & rinse well under cold water to cool. Drain again, thoroughly.

    Snap off and discard tough ends of asparagus. Rinse under cold water. Cut diagonally into 1½ inch pieces, keeping the tips separate.

    In large saucepan, cook asparagus pieces 3 minutes in boiling salted water; add tips and cook 1 min. more. Drain and run under cold water to cool.

    In small bowl, combine lemon juice, ginger, sugar salt & pepper; mix well.

    Transfer noodles to large bowl and sprinkle on lemon juice mixture. Toss well. Drizzle with olive oil and toss again. Add asparagus, papaya and half the almonds. Toss gently and transfer to serving dish. Sprinkle with remaining almonds.

    Serves 4

 

 

 

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