Pesto Fettucine Pasta, Asparagus, and Bread

My roommate, Jack, makes the best pasta ever. So I decided to make my friend and I pasta for dinner, given that he loves pasta and I have been craving this for quite some time. While my pasta did not come out as amazing as Jack’s usually does, I would say that I was a good first attempt. This dish is VERY filling, and fairly easy to make, although a little time-consuming.

Pasta3 Pasta2

Recipe: Jack’s Pesto Pasta

1 pound fettucine pasta
1 container of pesto (I used basil pesto)
2-4 tsp. chopped garlic
1 small onion
1 green bell pepper
1-2 TBS butter, to cook onion and peper
1 small jar artichoke hearts-drain half the oil.
1 pound spicy Italian sausage
salt and pepper to taste

Lightly sauté garlic, green bell pepper, and onions in butter until they are soft, with a slight crunch to them. Set aside.
Cook Italian sausage all the way through, browning slightly. Set aside.
Boil fettucine pasta in a large pot with a splash of olive oil and a sprinkle of salt until done. I like my pasta with a slight bite to them, although still really soft. This takes about 20 min to do. After draining the pasta and placing it either back in the pot, or a large bowl, add in the pesto, I used an entire 7 oz. container. Mix well. Then add the vegetables, meat, and artichoke hearts,and mix with pasta. Add salt and pepper to taste.

Recipe: Asparagus

1 bunch of asparagus.
enough butter or fat to cook in
salt and pepper to taste

Cut off ends of asparagus. I do this by grabbing the middle of the asparagus, and the end, and bending it. The hard part comes off when you do this, although you can just guess and cut off an inch or two off the bottom on the stalk. Heat pan on medium heat. Add in cooking fat (I used the same pan as what I cooked the sausage in, although usually I use butter or bacon grease). Once melted, line up asparagus on pan and cook until soft. Be sure to roll them around to get all sides. Salt and pepper to taste. Garlic is also a nice addition for flavor.

Recipe: Buttered Bread

Loaf of French Bread
Butter, softened

Cut bread about 1 1/2 inches thick. Butter heavily. Broil in oven for 2 min, or until edges are browned/crisp.

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