Ingredients

• 8 ounces whole-wheat fettuccine
• 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
• 1/2 cup sliced jarred roasted red peppers
• 1/4 cup prepared pesto
• 2 teaspoons extra-virgin olive oil
• 1 pound raw shrimp, (21-25 per pound), peeled and deveined
• 1 cup dry white wine
• Freshly ground pepper, to taste

---

Cooking Directions

Step 1

Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

Step 2

Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.