Italian Asparagus Fettuccine

Ingredients
Extra-virgin olive oil
1 small onion, finely diced
1 small stick of celery, diced
1 medium courgette, finely diced
1 small leek, white part only, diced
16 stalks of asparagus, tips reserved, stalks thinly sliced
A small handful of basil leaves
300ml vegetable stock
1 garlic clove
400g fresh or dried fettuccine
50g finely grated parmesan cheese
Pea shoots, to serve

Directions
1 Add 4 tsp olive oil to a heavy-based pan over a low heat and sweat onion and celery until soft. Add courgette, leek and asparagus stalks and sweat for a further 2–3 minutes. Add most of the basil leaves and when they wilt, add the stock, then simmer until veg are tender. Remove from the heat and, using a hand blender or food processor, blend till creamy. In another frying pan over a low heat, add a little oil and cook garlic till soft, then add the asparagus sauce and simmer for 2 minutes.
2 Boil a pan of salted water. Cook fettuccine, and 3 minutes before it’s done, add the asparagus tips. When fettuccine is al dente, drain, reserving a little cooking water, and add to the asparagus sauce. Loosen the pasta and sauce with cooking water, as needed. Stir in remaining basil, and serve with parmesan and pea shoots.

Serving Size: 1/4 of pasta
From Jamie Oliver's Food Revolution