Fettuccine alfredo with blue cheese, artichokes and asparagus recipe

Name: Fettuccine alfredo with blue cheese, artichokes and asparagus recipe
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

www.deliciousmagazine.co.uk

Creamy, cheesy pasta isn't just for the colder months. Debbie Major's recipe adds summer vegetables to keep this dish light yet comforting.

View full recipe on www.deliciousmagazine.co.uk

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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