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Fettuccine primavera

4 servings


  • 1 pound fresh fettuccine
  • 1/2 cup fresh spring peas, shelled, and blanched
  • 1 cup fresh fava beans, shelled, and blanched
  • 1 bunch pencil asparagus, cleaned, trimmed, and cut into 2-inch lengths, and blanched
  • 2 tablespoon finely minced shallots
  • 4 ounce sweet unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chicken or vegetable broth
  • 1/2 cup grated parmigiano reggiano cheese
  • 1/2 cup roasted pignoli nuts


Baking Directions:


In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt.


Meanwhile, in a 10-inch sauté pan, heat extra-virgin olive oil and butter over medium heat.

Add shallots and cook until soft.

Add spring peas, fava beans, asparagus, and ¼ cup vegetable broth.

Cook for 2-3 minutes until vegetables are tender, then add heavy cream.

Season with salt and pepper.


Drop pasta into boiling water and cook until tender, about 2-3 minutes; drain.


Toss the hot pasta into the sauté pan with the vegetables.

Add ½ cup grated Parmigiano-Reggiano, mix gently and quickly.

Transfer to a warm platter, sprinkle with roasted pine nuts, and serve immediately.

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