I made this for dinner tonight and I loved it! Very "Spring", very fresh and healthy, and SIMPLE! Everyone ate it up! This recipe is from Fine Cooking Magazine and I made just a few changes.
salt
1 lb. fresh fettuccine pasta (fresh makes a huge difference!)
1 garlic clove, minced
blk pepper
3+ cups mixed spring vegetables (asparagus, baby carrots, turnip, spring onions or pearl onions, peas-trimmed and cut.)
1/4 C chopped fresh herbs such as basil, mint, parsley
4 T unsalted butter, cut into pieces
1 1/2 tsp. freshly grated lemon zest
freshly grated Parmigiano-Reggiano
Bring pot of well salted water to boil. Boil pasta for 3-4 min. Drain.
In large saute pan, bring 3 cups water, the garlic, 1 t salt, 1/4 t pepper to simmer over high heat. Add mixed vegetables and simmer briskly until crisp tender-3-4 minutes. With slotted spoon, remove asparagus and let continue to cook until fork tender. (Carrots and Turnips will need more time!) Add peas at last minute. Toss the pasta with unsalted butter and lemon zest and herbs. Mix in veggies and salt and pepper to taste. Sprinkle with Parmo and Serve!
No comments:
Post a Comment