Name: Fettuccine Primavera
Cuisine: International
Ingredients: 6 quarts water; 2 tablespoons salt; 6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole; 1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too); 2 tablespoons olive oil; 3 tablespoons butter; 1 large sweet onion, finely diced; 2 medium carrots, peeled and diced; 3/4 cup fresh peas or 3/4 cup thawed frozen peas; kosher salt; fresh ground black pepper; 1 lb fresh fettuccine or 12 ounces dry fettuccine; 1 cup heavy cream or 1 cup half & half light cream; 12 fresh basil leaves (I used half green and half purple!); 1/2 cup grated parmesan cheese

Ingredients

6 quarts water

2 tablespoons salt

6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole

1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)

2 tablespoons olive oil

3 tablespoons butter

1 large sweet onion, finely diced

2 medium carrots, peeled and diced

3/4 cup fresh peas or 3/4 cup thawed frozen peas

Fettuccine Primavera

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