4-6 quarts water
1 red bell pepper, sliced
6 asparagus spears, ends trimmed
1/4 large vidalia onion
4 large garlic cloves, roughly sliced
cremini mushrooms, wiped clean with a damp towel, stems trimmed and sliced
1/4 cup raw pine nuts
1/4 cup olive oil
2 teaspoons dried thyme
kosher salt and pepper to taste, plus more salt for the pasta water
fresh parsley, chopped
lemon zest from 1 lemon
1 pound fresh fettuccini (I used Bryanna Clark Grogan's recipe from 'Nonna's Italian Kitchen,' page 77, doubled the recipe, used
chickpea/fava flour for the 1/2 cup chickpea flour or soy-flour)
1. Preheat oven to 450 degrees F. Fill a large pot or dutch oven with the water and add about 2 teaspoons of kosher salt. You can also add about 1 tablespoon olive oil to your water to help keep the noodles separate, but this is optional. Cover and bring to a boil.
2. Toss all ingredients except parsley, lemon zest and pasta together on a sheet pan or in a shallow dish suitable for roasting. (I used my 8x12" Pyrex pan) Roast the vegetables for about 15-20 minutes or until they are tender but still slightly crisp. The mushrooms and pine nuts should be nice and brown, the onions slightly caramelized on the edges.
2. When the pasta water has come to a boil, add the pasta and stir carefully with a pasta fork or regular fork to gently separate. Fresh pasta only takes a few minutes to cook, have your colander ready. After a couple minutes, taste a noodle to see if it is done to your liking. When the fettuccini is done, drain and toss with the roasted veggies and nuts. Add the fresh parley and lemon zest, toss well and serve.
This was a great summery meal and would have been nice with a crisp white wine. And you could use whatever shape pasta you like, I just happen to love the substantial bite of fettuccini. Since the fresh pasta freezes beautifully, you can keep some on hand and have it whenever you want. This would be great for company, they'd be impressed and it is so easy.
Source of recipe: I wrote this recipe, except for the fresh pasta.