Fettuccini Primavera

Fettuccini PrimaveraRecipe
James Baigrie
As "primavera" implies, this classic is filled with the freshest spring vegetables available. Although the sauce is delicious as is, you can turn up the flavor with store-bought pesto, dried tomato paste, or drained tarragon leaves in vinegar. Prep: 25 minutes, Cook: 14 minutes.
Makes 4 servings


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2 tablespoons unsalted butter
1 (8-ounce) package fresh shiitake mushrooms, trimmed and sliced
1 1/2 tablespoons plus 1/4 teaspoon salt
Freshly ground pepper, to taste
2 garlic cloves, minced
1/2 cup dry white wine
1 cup whipping cream
Freshly grated nutmeg, to taste (optional)
1/4 cup shredded fontina or grated Parmesan cheese
1 (9-ounce) package refrigerated fettuccini or other fresh pasta
1/4 pound broccoli florets, cut into 1 1/2-inch pieces (about 1 1/2 cups)
1/4 pound asparagus, cut diagonally into 1 1/2-inch pieces (about 1 cup)
1/2 pound sugar snap peas, trimmed (about 1 cup)
1 cup cherry or grape tomatoes, halved
3 tablespoons minced fresh basil or tarragon (or a combination)
Garnish: fontina or Parmesan cheese


1. Melt butter in a large skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and pepper; sauté 3 minutes. Add garlic, and sauté 1 minute. Add wine, and reduce liquid by half, cooking about 8 minutes. Add cream and, if desired, nutmeg; simmer 2 minutes. Remove sauce from heat, and stir in cheese. Set aside.

2. Add 1 1/2 tablespoons salt to a large pot of water, and bring to a boil. Add pasta, and cook 1 to 2 minutes or until al dente. Add broccoli and asparagus, and cook 2 minutes. Add sugar snap peas, and cook 1 minute or until vegetables are crisp-tender. Drain, reserving 1/4 cup water.

3. Transfer to a separate skillet. Stir in tomato halves and fresh herbs, and gently toss pasta with sauce, adding reserved water as needed for moisture. Garnish, if desired.

Created date

January 2007