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May 2005
Recipe
Fettuccine Primavera
In
Italian, primavera means spring, epitomized by the glowing green
and orange of these vegetables. Bulb fennel, green bell pepper,
snow peas, broccoli, and asparagus tips can be substituted or
added as you like.
Serves 4
Trim the
ends from the zucchini, cut them lengthwise in half, then quarter
them. Cut the quarters across into 1/4-inch chunks. Cut the
carrots into 1/4-inch dice. Bring a medium saucepan of salted
water to a boil. Add the carrots and peas and cook for 5 minutes.
Add the zucchini and cook 2 to 3 minutes longer, until the
vegetables are just tender. Drain, rinse with cold water, and
leave to drain thoroughly. Make the pasta dough, then roll and cut
it into fettuccine. Let it dry for 15 minutes, or longer if you
wish.
Cook the
pasta: Bring a large pot of salted water to a boil. Add the fresh
pasta and simmer until it rises to the surface of the water, 1 to
2 minutes after coming back to a boil. It should be tender but
still chewy or al dente. Stir it occasionally to keep from
sticking. Drain the pasta, rinse with hot water, and drain again.
While
the pasta is cooking, finish the sauce: Heat the butter in a large
saucepan, add the vegetables, and sauté 1 minute. Add the cream,
stir well to mix, and heat until simmering. Remove from the heat,
add the pasta, and toss to mix with the vegetables and cream.
Finally, add the Parmesan and toss gently so the fettuccine is
coated. Taste and adjust the seasoning, adding more Parmesan if
you like. Serve it at once so it does not stick together.
Getting Ahead: The fettuccine can be made up to 3 days ahead
and stored at room temperature. Boil and drain the vegetables for
the Primavera topping an hour or two before serving so that while
the pasta is boiling all you have to do is finish the sauce.
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