This recipe takes advantage of the asparagus that is now plentiful here in Italy. Spinach pasta adds to the color of this dish.
1 tablespoon olive oil
4 ounces Canadian bacon, cut into ¼ inch pieces
½ cup finely chopped onion
2 cups asparagus tips, about 1 pound, trimmed and cut into ½-inch diagonal slices.
1 cup chicken stock
1 tablespoon minced parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried
½ pound ripe tomatoes, cut into ½-inch pieces
1 teaspoon salt
½ teaspoon freshly ground pepper
1 pound fresh spinach fettuccine
In a large frying pan, heat olive oil over medium heat. Add the Canadian bacon and onions and cook 4 to 5 minutes, or until onion is softened but not browned. Stir in asparagus. Pour in chicken stock and bring to a boil. Cook one to two minutes, or until liquid is reduced to about ¾ cup. Add parsley, basil, and tomato. Cook, stirring, over high heat two minutes to heat through. Season with salt and pepper and remove from heat. Cook fettuccine in large pot of boiling salted water until tender but still firm, three to five minutes; drain. Pour pasta and sauce into warmed large bowl and toss together. Serves six.
