PASTA PRIMAVERA
4 servings
Any seasonal vegetables can be substituted for the ones used below—just make sure to cut them about the same size. Try sugar snap peas, cooked baby artichokes, green beans, green onions, zucchini, or fava beans.
Bring to a rolling boil in a large pot:
- 4 quarts water
- 2 tablespoons salt
Add and cook for 1 minute:
- 1 small bunch (about 12 ounces) asparagus, trimmed, stems diced, tips left whole
- 1 small bunch (about 8 ounces) broccoli, cut into very small florets, stems reserved for another use
Scoop out the vegetables with a slotted spoon, transfer to a colander, and rinse under cold water to stop the cooking. Keep the cooking water warm.
Heat in a large skillet over medium heat:
- 2 tablespoons olive oil
- 3 tablespoons butter
Add and cook, stirring, until softened, about 5 minutes:
- 1 large onion, finely chopped
Add the blanched asparagus and broccoli along with:
- 1 cup fresh or thawed frozen peas
- Salt and black pepper to taste
Cook, stirring, until the vegetables are tender. Meanwhile, return the vegetable cooking water to a boil. Drop in and cook until tender but firm:
- 12 ounces dried fettuccine or tagliatelle or 1 pound fresh
While the pasta is cooking, stir into the skillet with the vegetables and simmer gently until slightly reduced:
- 1 cup heavy cream
Drain the pasta and add it to the sauce along with:
- 12 basil leaves, chopped
- ½ cup grated Parmesan (2 ounces)
Toss to coat over low heat. Serve hot.