Fettuccini with Edamame, Asparagus and Spinach Sauce

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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