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.



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Servings: 6
Total Time: 30 mins
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Ingredients
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    Kosher salt
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    1   pound 
    fettuccine
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    2   tablespoons 
    unsalted butter, cut into chunks
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    2   
    cloves garlic, minced
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    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
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    1   cup 
    whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all
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    1   cup 
    heavy cream
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    1   tablespoon 
    thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice)
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    2   cups 
    loosley packed pea shoots, watercress sprigs, or baby arugula
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    1/2  cup 
    freshly grated Parmigiano Reggiano
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    1/2  cup 
    roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon
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    1/4  teaspoon 
    crushed red pepper flakes
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    Freshly ground black pepper
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    1/4  cup 
    toasted pine nuts

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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