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

• 2 medium zucchini

• 2 medium carrots

• 11⁄2 cups shelled peas

• 3 tablespoons butter

• 3⁄4 cup heavy cream

• 1 recipe Fresh Pasta Dough (page 210)

• 1⁄4 cup grated Parmesan cheese, more to taste

• salt and pepper to taste

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.