Asparagus Fettuccine with Lemon and Pepper

• 5 Tbs. olive oil, divided
• 5 cloves garlic, minced (2 Tbs.)
• 2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
• 3 Tbs. fresh lemon juice
• 1/4 tsp. freshly ground black pepper
• 8 oz. fettuccine
• 1 Tbs. grated lemon zest

1. Heat 2 Tbs.
2. oil in skillet over medium heat.
3. Add garlic, and saute 2 minutes, or until golden.
4. Stir in asparagus, and season with salt, if desired.
5. Saute 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender.
6. Transfer half of asparagus to plate, and set aside.
7. Cook remaining asparagus 1 minute more, then transfer to bowl of food processor.
8. Add lemon juice, pepper, and remaining 3 Tbs.
9. oil, and blend until sauce is smooth.
10. Cook pasta according to package directions.
11. Drain, reserving 1/4 cup cooking water.
12. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest.
13. Stir in reserved asparagus, and season with salt and pepper, if desired.

olive oil, garlic, lengths, lemon juice, freshly ground black pepper, fettuccine, lemon zest

Taken from www.vegetariantimes.com/recipe/asparagus-fettuccine-with-lemon-and-pepper/ (may not work)