A quick and flavorful dish: fresh egg fettuccine tossed in a velvety asparagus cream, topped with juicy sautéed prawns and finished with a sprinkle of lemon zest.
Perfect for a light yet satisfying meal that brings a touch of spring to your table.

Ingredients

• Fresh egg fettuccine – 500 g
• Asparagus – 400 g
• Prawns – 400 g
• Grated Parmesan cheese
• Unwaxed lemon (zest only)
• Extra virgin olive oil
• garlic
• salt
• pepper

Directions

1. Prepare the asparagus cream:
   Remove the asparagus tips and boil them for about 10 minutes.
   In a pan, sauté a clove of garlic in a drizzle of olive oil (then remove it).
   Add the asparagus tips, a pinch of salt, a little water, and cook until tender.
   Blend everything with a bit of cooking water, a drizzle of extra virgin olive oil, and 1–2 tablespoons of Parmesan cheese until you get a smooth, velvety cream.
2. Sear the prawns:
   In another pan, sauté the peeled prawns in EVOO for 2–3 minutes on each side, until they’re pink and juicy.
3. Cook the pasta:
   Boil the fettuccine in plenty of salted water.
   Drain al dente and toss in the pan with the asparagus cream, adding the tips you had set aside.
4. Plating:
   Twirl the fettuccine into a nest on the plate, top with the prawns and a drizzle of their juices.
   Finish with a generous sprinkle of fresh lemon zest.
5. Enjoy!!