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.
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
3 tablespoons minced fresh basil or tarragon (or a combination)
Garnish: fontina or Parmesan cheese
How to Make It
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.
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.
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.