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Fettuccine Alfredo with Asparagus and Peas
with spinach salad

Active: 40 min Total: 40 min
Fettuccine Alfredo is a meal that many of our members have requested, so we're excited to feature this version. Lighter than what you'll find in most restaurants, we still use a bit of heavy cream to add that authentic creaminess and flavor. Asparagus and peas give the dish some color and crunch.


Fettuccine Alfredo with Asparagus and Peas:
  • Cheese, parmesan - 2 oz , grated
  • Shallots - 2 cloves , diced
  • Garlic - 2 cloves , chopped
  • Asparagus - 3/4 lb , ” / 2.5 cm pieces
  • Peas, frozen or canned - 1 cup
  • Pasta, fettuccine - 8 oz
  • Butter - 3 Tbsp
  • Coleslaw mix - 5 oz
  • Flour - 2 Tbsp
  • Stock, any type - 1 cup
  • Heavy cream - 1/2 cup
  • Black pepper - 1/2 tsp
Spinach Salad with Apples and Cashews:
  • Apples - 1 , sliced or chopped
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Baby spinach - 5 oz
  • Cashews - 1/4 cup


  1. Cheese / Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Asparagus - Chop asparagus into 1” / 2.5cm pieces. (Can be done up to 2 days ahead)
  3. Peas - If using frozen peas, defrost and drain. If using canned peas, drain and rinse.
  4. Apples - Slice or chop apples.

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  1. In a large mixing bowl, whisk together apple cider vinegar, honey and mustard. Add olive oil while whisking. Add apples, spinach and cashews on top. (Wait to toss until just before serving.)
  2. Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.
  3. While pasta is cooking, heat a saute pan over medium heat. Add butter. Once butter melts, add shallots and coleslaw mix with a pinch of salt and saute until tender, 3 to 4 minutes. Add garlic and saute for 1 minute more.
  4. Sprinkle flour evenly over vegetables and stir to coat, about 30 seconds. While stirring, slowly add stock and then heavy cream. Continue stirring and bring to a low simmer (reduce heat if needed to prevent sauce from reaching a hard boil). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed.
  5. When pasta / asparagus are finished cooking, drain.
  6. In a large mixing bowl, toss together pasta / asparagus, peas and sauce. Season with some salt.
  7. Serve pasta with fresh cracked black pepper and grated cheese on top. Toss salad and enjoy it on the side.



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