Habanero Fettuccine Alfredo
w/ roasted asparagus & garlic–parmesan cauliflower
one bunch asparagus, diced; one red bell pepper, diced; quarter cup safflower oil; salt and fresh black pepper to taste;
one head cauliflower, chopped; two whole cloves garlic, minced; one cup parmesan cheese, grated; quarter cup safflower oil; salt and fresh black pepper to taste;
one pound fettuccine; eight oz. heavy cream; two cups whole milk, separated; one cup parmesan cheese, grated; two whole cloves garlic, minced; two habanero peppers, diced; salt and fresh black pepper to taste.
Preheat oven to 400°. Prep all vegetables.
Mix asparagus and red bell peppers in a bowl with oil, salt, and black pepper. Do likewise with cauliflower, garlic, parmesan cheese, etc. Spread each evenly across separate baking sheets. Roast asparagus for twenty minutes, cauliflower for forty.
Cook fettuccine al dente, eight to ten minutes, then strain. In a pan, heat garlic, diced habanero peppers, salt, black pepper, and one cup whole milk over medium. When the edges begin to bubble, stir in heavy cream and pasta. Add parmesan cheese at will; cut it with the other cup of whole milk to find desired consistency.