fettuccine primaverili

recipe adapted from
​Il Cucchiaio d'Argento

Ingredients

Process

• zucchine (peeled into strips)
• peas (preferably fresh English peas as canned will not hold color)
• asparagus (with tips separated) cut into segments
• noodle pasta (preferably fresh--pictured is fettuccine)
• flat-feaf (Italian) parsley, chopped
• olive oile
• dry white wine
• garlic

1. Blanch the vegetables in boiling water for 2 minutes. Place in an ice-bath and let rest for 1-2 minutes. Drain and keep veggies refrigerated until ready. 
   
   
2. In a heated pan on medium-high heat, add olive oil and fry 1-2 cloves of garlic until brown. Remove garlic (and enjoy it!). Lower heat and add veggies. Toss veggies in oil until lightly cook. Season the veggies with pepper and toss. Add white wine and bring to a boil to allow for the wine to cook off. Gradually lower heat to a high-simmer.
   
   
3. While the veggies are cooking, bring a pot of water to a boil, add salt and allow to boil until ready to cook the pasta.
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4. Once the wine has cooked down, use a spoon to smash a handful of peas. Toss the veggies and continue to smash enough peas until a light cream/paste forms. Lower heat.
   
   
5. Cook the pasta in the boiling, salted, water according to the instructions for al-dente. If using fresh pasta, it will cook to al-dente in about 2-3 minutes. Reserve some pasta water before draining and then add pasta to the veggie sauce. Toss all together and gradually add reserved pasta water to thicken to the cream of the peas. Continue to toss until well-mixed.
   
   
6. Serve in pasta bowls and garnish with the chopped parsley