Fettuccine with Spring Vegetables and Cream from The Classic Pasta Cookbook by Giuliano Hazan
This recipe has become very popular outside of Italy but unfortunately is also one which is rarely executed properly. The most common mistake is not to Sauté the vegetables enough, which is what...
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Ingredients
- 12 ounces dry egg fettuccine or homemade with 3 eggs and 2 ¼ cups flour
- Freshly ground black pepper
- ¼ cup celery finely chopped
- ½ cup carrots, ¼” diced
- ½ cup zucchini, ¼” diced
- ¼ cup red peppers, peeled and ¼” diced
- 2 tablespoons finely chopped parsley
- 1 cup heavy cream
- Salt
- ¼ cup freshly grated Parmigiano-Reggiano
- 4 tablespoons butter
- ¼ cup onion finely chopped
- 4 ounces asparagus
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