Fettuccine Primavera

Fettuccine Primavera
Photo by Scott Phillips


  • 1 Tbs. thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice)
  • 2 cups loosley packed pea shoots, watercress sprigs, or baby arugula
  • 2 Tbs. unsalted butter, cut into chunks
  • 3 cups very thinly sliced mixed spring vegetables, such as asparagus (leave tips whole), baby carrots, baby leeks, baby turnips, baby zucchini, spring onions, and sugar snap peas
  • 2 cloves garlic, minced
  • 1 lb. fettuccine
  • Freshly ground black pepper
  • + 7 more ingredients
    • ¼ cup toasted pine nuts
    • 1 cup whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all
    • Kosher salt
    • ½ cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon
    • ¼ tsp. crushed red pepper flakes
    • 1 cup heavy cream
    • ½ cup freshly grated Parmigiano Reggiano

Bring a large pot of generously salted water to a boil and cook the fettuccine, stirring occasionally, until al dente, about 6 minutes. (While pasta is cooking, scoop out 1-1/2 cups of pasta cooking water.) Meanwhile, melt the butter in a 10-inch straight-sided sauté pan over medium heat. Add the...

View full recipe at Fine Cooking


Variations on Fettuccine Primavera

  • Fettuccine Primavera
    • 1/2 cup broccoli flowerets
    • 2 tablespoons dry white wine
    • 1/2 cup fresh snow pea pods, trimmed
    • 1/4 cup julienne-sliced carrot
    • +19 other ingredients

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