SPRING PASTA

1 onion, peeled and sliced thinly in strips
1 red pepper, seeded and cut lengthwise in strips
1 yellow pepper, seeded and cut lengthwise in strips
1 asparagus bundle
2 garlic cloves, or more if you like
1/2 cup chicken broth, I use Better Than Bullion
1 lemon, juice and zest of
4 ounces parmesan cheese, freshly grated
1 pound fettuccine, preferably fresh and lemon flavored
Olive oil, about 2 tablespoons
Salt, to taste
Black olives, optional

Wash asparagus and break off tough ends; cut into bite-size pieces (about 1 inch long). Boil 5-6 quarts of water that has been lightly salted. In a skillet over medium-high heat, sauté half of the onions and peppers until browned and caramelized.  Meanwhile, cook asparagus in chicken broth for 2-3 minutes. Add the rest of the onions, peppers, along with the garlic and sauté just until heated through.  Cook pasta in boiling water for 60-90 seconds (if fresh, otherwise follow directions on box). Pour 1 tablespoon of olive oil into a warm pasta bowl and toss with onions, peppers, asparagus with chicken broth.  Add the lemon juice, zest, and 3 ounces of the grated cheese and continue to toss until incorporated. Garnish with olives ad remaining cheese.  Serves 4-6 as a main course and 6-8 as a first course.

LEMON PASTA

3 cups unbleached all-purpose flour
1 teaspoon salt
3 eggs
1 lemon, juice and zest of
1 tablespoon olive oil

Mix flour with salt then put into mixer with a dough hook.  Combine eggs, egg yolk, lemon juice and zest, olive oil to dry ingredients. Mix slowly until the flour and liquid ingredients are combined and form a ball.  Remove and place in refrigerator for about 5 minutes. Roll flat enough to begin running through a pasta maker (fettuccine cut).

Check out detailed instructions of how to make this homemade pasta on my blog Diehl Dish