Fettuccine Primavera

Fettuccine Primavera

This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market.

by 3  people
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Recipe from Fine Cooking Magazine
SERVINGS
6
TOTAL TIME
30 mins

Fettuccine Primavera

This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market.

Fettuccine Primavera
SERVINGS
6
TOTAL TIME
30 mins
by 3  people
add your rating
add a comment
Ingredients
  •  Kosher salt
  • 1   pound fettuccine
  • 2   tablespoons unsalted butter, cut into chunks
  • 2   cloves garlic, minced
  • 3   cups very thinly sliced mixed spring vegetables, such as asparagus (leave tips whole), baby carrots, baby leeks, baby turnips, baby zucchini, spring onions, and sugar snap peas
  • 1   cup whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all
  • 1   cup heavy cream
  • 1   tablespoon thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice)
  • 2   cups loosley packed pea shoots, watercress sprigs, or baby arugula
  • 1/2  cup freshly grated Parmigiano Reggiano
  • 1/2  cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon
  • 1/4  teaspoon crushed red pepper flakes
  •  Freshly ground black pepper
  • 1/4  cup toasted pine nuts
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Directions
1. 
Bring a large pot of generously salted water to a boil and cook the fettuccine, stirring occasionally, until al dente, about 6 minutes. (While pasta is cooking, scoop out 1-1/2 cups of pasta cooking water.)
2. 
Meanwhile, melt the butter in a 10-inch straight-sided saute pan over medium heat. Add the garlic and cook until softened and fragrant, but not browned, about 1 minute. Add 1 cup of of reserved pasta water. Add the sliced vegetables and peas or lima beans (if using fresh). Cover and simmer until the vegetables are just tender, about 3 minutes. Add the cream and lemon zest along with any fava beans or thawed, frozen peas or lima beans (if using). Bring to a simmer.
3. 
Drain the fettuccine and return to its cooking pot. Toss with the vegetables and cream sauce, pea shoots (or watercress or arugula), Parmigiano, all but 1 tablespoon of the herbs, and the pepper flakes. Season to taste with salt and pepper. If necessary, adjust the consistency of the sauce with the reserved 1/2 cup pasta water; the sauce should generously coat the vegetables and pasta. Serve immediately, sprinkled with the remaining fresh herbs and the pine nuts.
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