Fresh handmade spinach pasta makes the perfect base for a light spring time meal. And even as the weather heats up, this dish will hold up because of it’s versatility. Sure, it might be a tad easier to buy a box of fettuccine, but where’s the fun in that? Flour, eggs, spinach, and a hand-crank pasta machine are all you need. I remember watching my parents and their friends make fresh pasta for dinner parties, draping the long, soft lengths of dough along the backs of chairs to set. Fortunately, my mom was willing to pack the old pasta machine in her suitcase and smuggle it to me in New York.
The recipe came from Kelsey Nixon, host of Kelsey’s Essentials over on the Cooking Channel. It originally called for yellow squash to go along with the fresh fettuccine and parmesan cream sauce, but the asparagus looked too good to pass up. We threw in some bright cherry tomatoes for good measure.
Fun fact: when making a cream-based sauce or any sort of sauce that needs to thicken as it cooks, there is a handy trick to know when it’s ready. It should coat the back of a spoon and your finger should leave a clear path when swiped across. Also, that’s just a fun excuse to taste the sauce, which is creamy and rich, but also bright and tart from the addition of fresh lemon zest. And those colors! Love.
This dish is versatile, flavorful, and filling without making you feel too heavy or overly full. In the spring and summer months, it’s essential (for lack of a better word, thank you, Kelsey) to have a few recipes that can are flexible enough to accommodate lighter tastes and cravings. And a forkful of this luscious pasta will have you craving it every night of the week. Well, every night you feel like working your upper body strength with few cranks of the pasta machine…