Difficulty: Medium - experience needed
3/4 lb. fettuccini
1 small clove garlic, minced
Freshly ground black pepper
3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces
1/2 cup shelled peas
1/3 cup loosely packed pea shoots, arugula or peppery greens of your choice (ex: mustards); for garnish
1/4 cup loosely packed chopped mixed fresh herbs of your choice, such as basil, mint, parsley, and/or tarragon; more for garnish
4 Tbs. cold unsalted butter, cut into 1/2-inch pieces
1-1/2 tsp. freshly grated lemon zest
Freshly grated Parmesan or Reggiano cheese for garnish (optional)
Start a pot of water to boil for the pasta.
In a sauce pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. Raise the heat to high and boil the liquid until reduced to 1 cup, 3 to 4 minutes.
Meanwhile, cook the pasta in boiling water according to directions. Drain.
Add the cooked pasta, vegetables, arugula, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.
Season to taste with salt and pepper. Serve garnished with pea shoots or arugula, fresh herbs, and Parmesan or Reggiano cheese (if using).
Serve with Garlic-Parmesan Bread