date:Jul 16, 2014
Ingredients
5 ripe tomatoes (850g)
375g fresh egg fettuccine
2 tablespoons olive oil
2 cloves garlic, crushed
1 bunch asparagus, cut into 3
2 tablespoons pouring cream
1/4 cup (20g) finely grated parmesan cheese
1 tablespoon pesto
Extra shaved parmesan cheese
Method
1. Bring a large saucepan of lightly salted water to the boil over a high heat. Cut a cross into the base of each tomato and blanch in the boiling water for 30 seconds. Plunge into cold water, peel away skins and roughly cho