Creamy Pesto Fettuccine with Asparagus, Peas, and Edamame

Happy New Year, friends!  

Todd and I had a great Christmas break visiting family in Michigan.  Eating highlights included: lamb burgers and beer at the Arbor Brewing Company in Ann Arbor, shrimp mold, and cookies...we ate a million of them.  Seriously, a million.  oh and homemade sweet pickles.  I cleaned out my mother-in-law's jar...twice.  

And here are a few pics from a photo booth our friends set up for a new year's party!  yay!  

And, while all of this has admittedly little to do with creamy pesto fettucine, I've still got to tell you about it.  It's a total staple around here.  The pesto makes this dish feel so indulgent that I use fat free Greek yogurt.  I love edamame, so I usually double up on those.  Egg noodles give the dish a lighter feel but regular semolina pasta works great also.  Don't forget to taste for seasonings!  

PS: Asparagus is totes not in season right now, so it can be kinda spendy at the moment....

Creamy Pesto Fettucine with Asparagus, Peas, and Edamame

Serves 4

(Adapted from Pink of Perfection)

1 bunch asparagus, cut into 1-inch segments
1 cup unshelled edamame beans — I used frozen
1/2 cup frozen or fresh peas
1/2 cup pesto
2 heaping tablespoons Greek yogurt
1 pound egg fettucine
chopped fresh chives to sprinkle on top

Bring a large pot of water to boil for the pasta, and cook until al dente.  Meanwhile, shell the edamame, if necessary. Heat 1/4 cup water in a medium-sized skillet until boiling. Dump in asparagus, and steam for three minutes. Lower heat and stir in edamame and peas, stirring until heated through and then drain. In a small bowl, stir together Greek yogurt and pesto. Return pasta to its cooking pot, and toss with pesto mixture and steamed vegetables. Sprinkle with chives and enjoy while dreamily staring into your lover's eyes.