Fettuccine With Spring Vegetables

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
497
FAT
67%
CHOL
47%
SOD
29%

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Ingredients for 4 servings

10 basil leaves, stacked and cut into thin ribbons

1 cup heavy or whipping cream Salt and freshly ground black pepper

4 asparagus , trimmed and cut into bite-size pieces

4 tablespoons unsalted butter

¾ cup freshly grated Parmigiano -Reggiano

¼ cup chopped shallots

½ cup fresh or frozen peas

1 pound fresh fettuccine

1 cup chopped carrots

1 cup broccoli florets, cut into bite-size pieces

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