1 pkt Spinach Fettuccine
2 bunches asparagus spears tough ends trimmed and sliced
250 g mushrooms quartered
1 Royal gala apple, chopped
1 Packham pear, chopped
3 thin slices prosciutto, chopped
half and half handful goji and cranberry
1 cup vegetable stock
5 cloves of garlic
red chili flakes to taste
salt to taste
2 tbsp olive oil
Cook the Fettuccine according to the package instructions, but make sure it is still firm or al dente. Al Dente means the pasta is still firm, but not hard. Rinse with cold water and drain and keep aside. Crush the garlic cloves well using a mortar and pestle.
In a large pan, heat the olive oil; add apple and pear. Saute till soft. Add the crushed garlic and saute till it just starts to brown. Add the asparagus for about 3-4 minutes till the asparagus turns bright green. Add the mushrooms till the mushrooms starts to brown a bit not burn. Add red chili flakes and salt and stir well to combine.
Pour the stock and stir well. Cook on high heat till the liquid is reduced to 3/4. Add the cooked pasta to the pan and toss well. Cook on high heat, stirring frequently till all the liquid is absorbed. Serve hot. Season with more red chili flakes and salt if needed.