Ingredients
| 1-1/2 gal. | water | | 2 tbsp. | salt | | 6 | asparagus, tough ends trimmed and finely diced,except for tips,which should be left whole | | 1/2 lb. | broccoli florets, a sm. head worth,cut into very sm. florets (Original recipe discards stems, but I dice those up too) | | 2 tbsp. | olive oil | | 3 tbsp. | butter | | 1 | lg. sweet onion, finely diced | | 2 | md. carrots, peeled and diced | | 3/4 cup | fresh peas or | | thawed frozen peas | | Kosher salt | | Fresh ground black pepper | | 1 lb. | fresh fettuccine or | | 12 oz. | dried fettuccine | | 1 cup | heavy cream or | | half & half light cream | | 12 | fresh basil leaves (I used half green and half purple!) | | 1/2 cup | grated parmesan cheese |
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Instructions
Be sure everything is cut about the same size so the dish has a nice uniform look. Bring water and salt to a rolling boil. Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
Reserve vegetable cooking water for boiling pasta. Heat butter and oil in a large skillet over medium heat. Add onion and carrots; cook, stirring, till soft, about 5 minutes. Add blanched asparaguys and broccoli along with the frozen or fresh peas and salt and pepper to taste. Cook till all veggies are tender.
Return vegetable cooking water to a boil. Add fettuccine and cook till tender. While pasta is cooking, add cream to veggies and stir while simmering. Drain pasta and add to veggies with basil leaves and cheese. Serve this terrific dish while VERY HOT.
Author's Comments
Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I would add a 25 minute prep time for all the chopping.
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