This pasta dish is the perfect way to welcome the cool breeze and warmer weather of Spring and early Summer back into your life. And here in Michigan, that is a very important thing.
For the fettuccine here, I used the same pasta recipe you'll find on my [RAVIOLI] recipe, but instead of stuffing it, I just used a pizza cutter to slice the pasta sheets into 1/4inch or so noodles. Easy, peasy. You can also use store bought. Even easier, peasier!
I like the peppery bite arugula gives to the pesto, the walnuts add a nice textural element, and I don't think I need to say anything about asparagus -- It's delicious no matter what.
I claimed in an earlier post on Crisp that a recipe was "an easy weeknight meal" and a friend told me it took her three hours to prepare. So, I say this having received and internalized that feedback: If you used the store bought pasta, this is an easy weeknight meal!