Print
Green Pasta Supreme

Green Pasta Supreme

Fettuccine al Limone from C&O in Marina Del Rey. Their recipe is made of perfectly cooked pasta with a heavenly creamy and cheesy sauce with vodka and a twist of lemon. To make it my own and to make it healthier I added fresh asparagus and green onions for extra flavor and texture.

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 6 servings
Calories 449 kcal
Author Nancy Rose Eisman

Ingredients

  • 1 cup raw macadamia nuts
  • 3/4 cup water
  • 1/3 cup plain soy milk not non-fat
  • 1 avocado
  • zest of 2 Key limes
  • 3 Tbsp. lime juice
  • 1/2 tsp. minced garlic
  • a splash of rum optional
  • Kosher salt and fresh black pepper to taste
  • 1 bunch asparagus about 20 spears, cut in half
  • 3 green onions cut into thin strips
  • olive oil
  • 12 ounces whole wheat linguine
  • handful of green pea shoots for garnish optional

Instructions

  1. Put all the sauce ingredients in a processor and whip it into a frenzy until you have a nice, faintly green colored, and very fragrant creamy consistency. Season with s&p and set aside.
  2. Slice the asparagus pieces in half lengthwise. Heat a spoon or two of olive oil in a saute pan then add the asparagus. Saute on medium-high heat about 4-5 minutes. Add the green onion strips and continue cooking another 2-3 minutes. Season and cover.
  3. Cook the pasta until al dente then drain. Add the pasta to the saute pan with the asparagus and green onions and toss together. Add the wonderful creamy sauce and toss until the pasta and veggies are coated. More s&p if you like. It tastes as good as it smells, so dig in already.