Fettucine Primavera

(Fettucine with spring vegetables and cream)

Serves 4-6


Ingredients:

500g fettucine
1 bunch fresh asparagus
1 cup (155g) frozen (or fresh) broad beans
30g butter
1 celery stick, sliced
1 cup peas
1¼ cup (315ml) cream
½ cup (50g) freshly grated Parmesan cheese
salt and pepper
herb sprigs, optional


Method:

1. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to the pan and keep warm.
2. While the pasta is cooking, cut the asparagus into small pieces. Bring a medium pan of water to the boil, add the asparagus and cook for 2 minutes. Using a slotted spoon, remove the asparagus from the pan and plunge the pieces into a bowl of ice cold water.
3. Add the broad beans to a medium pan of boiling water. Remove immediately and cool in cold water. Drain, then peel and discard any rough outside skin. If fresh broad beans are used, cook them for 2-5 minutes or until tender. If the beans are young, the skin may be left on -- old beans should be peeled.
4. Heat the butter in a heavy-based frying pan. Add the celery and stir for 2 minutes. Add the peas and the cream, then cook gently for about 3 minutes. Add the asparagus, broad beans, Parmesan, and salt and pepper to taste. Bring the sauce to the boil and cook for 1 minute. Add the sauce to the cooked fettucine and toss well to combine. Serve at once in warmed pasta bowls. Garnish with the fresh herb sprigs, if desired.

Note: In this classic dish any spring vegetables may be used. Try vegetables of your choice such as leeks, zucchini, beans, sugar snap peas or snowpeas.