Ingredients
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6 quarts water
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2 tablespoons salt
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6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
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2 tablespoons olive oil
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3 tablespoons butter
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1 large sweet onion, finely diced
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2 medium carrots, peeled and diced
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kosher salt
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fresh ground black pepper
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1 lb fresh fettuccine or 12 ounces dry fettuccine
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1 cup heavy cream or 1 cup half & half light cream
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1/2 cup grated parmesan cheese
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1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
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12 fresh basil leaves (I used half green and half purple!)
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3/4 cup fresh peas or 3/4 cup thawed frozen peas
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 med 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 S&P to taste.
- Cook till all veggies are tender.
- Return veg 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.