Fettuccine alfredo with blue cheese, artichokes and asparagus recipe | delicious. magazine
Creamy, cheesy pasta isn't just for the colder months. Debbie Major's recipe adds summer vegetables to keep this dish light yet comforting.
Ingredients
- 500g jar chargrilled artichoke hearts in olive oil
- 225g fine asparagus tips
- 400g dried egg fettuccine pasta
- 300ml double cream
- 30g unsalted butter
- Freshly grated nutmeg to taste
- 200g Ticklemore blue cheese (or a vegetarian alternative), coarsely grated or finely crumbled
- 50g parmesan (or a vegetarian alternative), finely grated
- 225g peas, fresh or frozen
- Small handful pea shoots
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