Fettuccine Primavera

Name: Fettuccine Primavera
Ingredients: 6-8 slices of country bread, cut in ½-inch cubes; 4 tablespoons olive oil; 1/4 pound of spinach, blanched and squeezed dry gently; 1 garlic clove, sliced; 1/4 cup extra virgin olive oil; 1/3 cup toasted pine nuts; 1/4 cup pecorino Romano cheese; Salt; pepper; 1 pound fettuccine; 3 tablespoons olive oil; 2 cloves garlic, passed on a Microplane; 1 cup peas (fresh or frozen) or fava beans; 3-4 cups thinly sliced mixed spring vegetables: asparagus, fennel, carrots, leeks, turnips, zucchini, spring onions, radishes, sugar snap peas; Zest of 1 lemon, use a fine grater or Microplane; 1 cup freshly grated Reggiano parmesan; 1/2 cup coarsely chopped mixed fresh chives, parsley, and tarragon; 1/4 teaspoon dried hot chiles of your choosing; 2 cups pea shoots or watercress sprigs

andrewzimmern.com

By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.

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Ingredients

6-8 slices of country bread, cut in ½-inch cubes
4 tablespoons olive oil
1/4 pound of spinach, blanched and squeezed dry gently
1 garlic clove, sliced
1/4 cup extra virgin olive oil
1/3 cup toasted pine nuts
1/4 cup pecorino Romano cheese
Salt
pepper
1 pound fettuccine
3 tablespoons olive oil
2 cloves garlic, passed on a Microplane
1 cup peas (fresh or frozen) or fava beans
3-4 cups thinly sliced mixed spring vegetables: asparagus, fennel, carrots, leeks, turnips, zucchini, spring onions, radishes, sugar snap peas
Zest of 1 lemon, use a fine grater or Microplane
1 cup freshly grated Reggiano parmesan
1/2 cup coarsely chopped mixed fresh chives, parsley, and tarragon
1/4 teaspoon dried hot chiles of your choosing
2 cups pea shoots or watercress sprigs