Fresh Spring Fettuccine Primavera

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
403
FAT
85%
CHOL
51%
SOD
17%

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Ingredients for 6 servings

Freshly ground black pepper

1 lb. fettuccine

3 cups very thinly sliced mixed spring vegetables, such as asparagus (leave tips whole), baby carrots, baby leeks, baby turnips, baby zucchini, spring onions, and sugar snap peas

1/4 cup toasted pine nuts

1/2 cup freshly grated Parmigiano Reggiano

2 cups loosley packed pea shoots, watercress sprigs, or baby arugula

2 Tbs. unsalted butter, cut into chunks

1/2 cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon

1 Tbs. thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice)

2 cloves garlic, minced

1 cup whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all

Kosher salt

1/4 tsp. crushed red pepper flakes

1 cup heavy cream

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