With spring comes lighter pasta dishes such as this one, full of fresh green veggies.

FETTUCCINE DI PRIMAVERA

1 lb Fettuccine
1/2 cup sweet onions, chopped
1 cup fresh green peas
8 oz carrots, julienned
2 cups fresh tomato filets, peeled and seeded  
8 oz leeks, julienned
1 tbsp tarragon leaves
1 grated lemon rind
4 cloves garlic, crushed
2 tbsp butter
3 tbsp olive oil
Parmigiano Reggiano for grating on top
Salt and pepper to taste

1)    Simultaneously on two burners … Cook the pasta in plenty of salted water for the amount of time desired, my recommendation is to keep it al dente (hard in the middle), once cooked strain away the water and put the pasta into the pan with all the vegetables.

2)    Preheat a sauté pan and in it add half of the butter and all the olive oil; add the garlic and sauté for a few seconds or until the garlic starts to change colour then add the onions, leeks and season with salt and pepper, and cook for one minute.

3)    At this point add the carrots and the peas, cook for a minute or two then add the tomato filet, lemon rind, tarragon and the pasta, toss well to incorporate all the flavours and then serve with a good grating of Parmigiano Reggiano.

This pasta should take less than 10 minutes to make.  
Serves 4 – 6

Courtesy Massimo Capra
www.mistura.ca