Fettucine with spring vegetables and cream
A recipe from the Good Food collection.
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- 500 g (1 lb) fettucine
- 1 bunch fresh asparagus
- 1 cup (155 g/5 oz) frozen (or fresh) broad beans
- 30 g (1 oz) butter
- 1 celery stick, sliced
- 1 cup peas
- 1¼ cups (315 ml/10 fl oz) cream
- ½ cup (50 g/1⅔ oz) freshly grated Parmesan cheese
- salt and pepper
- herb sprigs, optional
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.