Preheat oven to 425˚F.
Fill a large pot with water, place over high heat and bring to a boil.
While the water is heating, slice the asparagus into 2-3” pieces. Season the boiling water lightly with salt and add fettuccine. Cook until al dente (3-5 minutes--do not overcook!).
Drain pasta, return it to the pot, and toss with a little bit of olive oil to prevent it from sticking.*
While the pasta is cooking, pour the white wine cream sauce into a small or medium pot (depending on your family size).
Stir in the asparagus and the English peas.
Bring just to a boil, reduce to a simmer.
Cook for 2 minutes and then cover and set aside.
Slice the focaccia into ¼” thick pieces and lay on a baking sheet. Drizzle lightly with olive oil, sprinkle with salt, and place in the oven. Bake 5-8 minutes or until golden brown.
When focaccia is ready, remove from oven and let cool 4-5 minutes. Then place 1 heaping tablespoon of the eggplant caponata on each slice followed by 1 tsp of herbed whipped goat cheese.
Pour the sauce over the pasta. Add the sun-dried tomatoes and stir to combine.
Warm pasta over low heat for 1 minute, sprinkle with the Parmesan and serve accompanied by the caponata bruschetta.
"Our whole family loves One Potato! The box makes cooking fun and the kids love participating."
"Between moving, working two full time jobs and being a mama and wife I needed this in my life!"
"It’s such a life saver. I look forward to receiving my box every Tuesday."
Try One Potato with no commitment. Skip or cancel anytime.GET STARTED