Shrimp, Asparagus and Pesto Fettuccine

Ingredients

• 2 oz cooked fettuccine (whole-wheat or gluten-free)
• 4 spears asparagus (trimmed and cut into 1-inch pieces (about 4 cups))
• 0.13 cup red peppers (sliced jarred roasted)
• 1 tbsp pesto (or our pesto recipe)
• 0.5 tsp extra-virgin olive oil
• 0.25 lb shrimp (raw, 21-25 per pound, peeled and deveined (omit for vegetarian))
• 0.25 cup white wine (dry)
• black pepper (ground, to taste)

Instructions

1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 2 minutes more. Reserving 1/4 of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in the peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, about 1 minute. Add wine and continue to cook until shrimp are pink, about 2 minutes. Add the shrimp to the pasta, too to coat, and add the reserved cooking water to desired consistency. Season with pepper and serve immediately.

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