Celebrity chef Akasha Richmond, owner of Los Angeles-based Akasha’s Visionary Cuisine and author of Hollywood Dish, is known for using organic food ingredients in her natural, low-fat and often vegetarian cuisine. She shares the following perfect-for-spring recipe in honor of the Go Organic! for Earth Day campaign.
Fettuccini with Edamame, Asparagus and Spinach Sauce
Makes 4 servings
2 cups vegetable stock
1 bunch asparagus (cut off half of the stalk; cut remaining stalk and tips diagonally into
1-inch lengths)
1 cup frozen and shelled edamame
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
2 shallots, finely chopped
5 oz. baby spinach, washed
1/4 cup coarsely chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
8 oz. fettuccini
Additional grated Parmesan cheese
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In a 2-quart saucepan, bring vegetable stock to a boil. Add asparagus pieces and blanch for 1 minute. Remove to a bowl of ice water. When chilled, drain and place in another bowl.
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Cook the edamame in the stock for 8–10 minutes, or until tender. Remove edamame, adding half to the asparagus and the remaining half to another bowl. Reserve stock.
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Heat olive oil and butter in a 12-inch nonstick skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add spinach and cook until it wilts, about 1–2 minutes.
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Place spinach mixture, half of the edamame, 3/4 cup of reserved stock, basil, cheese and black pepper in a food processor or blender. Puree until smooth and creamy.
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Cook pasta according to directions on package. While pasta is cooking, heat spinach sauce with the reserved asparagus and edamame over medium-low heat. When the pasta is done, drain and serve with the hot sauce. Garnish with additional grated Parmesan cheese.
