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Fettuccine Alla Primavera




Source of Recipe


chum recipes 101499 Chicago Tribune Holidays


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




1 bn Thin asparagus; ends trimmed
1 1/2 c Fresh fiddlehead ferns
-rinsed (optional)
1 1/2 c Baby carrots; peel; julienne
1 1/2 c French or small green beans
-ends trimmed
1 1/2 c Small fresh sugar snap or
Snow pea pods; stringed
3 tb Olive oil
Sauce:
1 1/2 tb Butter
1 1/2 tb Flour
1 1/2 c Whipping cream or milk; heat
2 Cloves garlic; pressed
1/4 ts Nutmeg; freshly ground
Salt
Pepper
1 1/2 lb Fettuccine noodles
8 To 10 fresh basil leaves
-sliced into thin ribbons
Romano cheese
Basil for garnish

Recipe



Cut asparagus into 1-inch pieces. Reserve tip. Drop stalks into
boiling water; cook 1 minutes. Add tips and ferns if using, cook 1
minute. Drain and rinse under cold water. Cook carrots, beans and
peas in boiling water until crisp-tender, 1 to 3 minutes. Drain;
rinse under cold water. Toss vegetables with olive oil.

For sauce, melt butter in small heavy saucepan. Stir in flour; cook
and stir 1 minute. Gradually whisk in hot cream. Cook, stirring
constantly, until smooth and thick. Stir in garlic, nutmeg, salt and
pepper. Adjust seasonings. Cover and keep warm.

Cook pasta in boiling water acccording to directions. Drain and put in
large bowl. Add sauce and vegetables; toss to coat all with the
sauce. Transfer to serving dish and garnish with basil.