Spring Vegetable Fettuccine Alfredo
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 bunch
Asparagus (thin, about 1 pound)8 tbsps
Unsalted Butter1 cup
Pea (frozen)2 cups
Heavy Cream1 tbsp
Chives (chopped)Directions:
1
Transfer the vegetables to the colander with the pasta
2
Bring a large pot of generously salted water to a boil
3
Add the pasta and cook according to package directions until al dente, tender but slightly firm
4
Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander
5
Meanwhile, slice the mushroom caps into 1/4-inch-thick strips
6
Snap the woody ends off the asparagus and cut into 2-inch lengths
7
Heat a large skillet over medium heat, and add 2 tablespoons of the butter
8
When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer
9
Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more
10
Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes
11
Reduce the heat to medium and add the remaining 5 tablespoons butter
12
When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes
13
Turn off the heat
14
Whisk the Parmigiano-Reggiano into the sauce
15
Add the vegetables, cooked pasta, chives and lemon zest and toss well
16
Season with salt and pepper
17
The pasta will thicken as it cools
18
To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency
19
Serve hot in heated bowls