Fettuccine with Spring Vegetables
Ingredients
- 1 cup broccoli florets, cut into bite size pieces
- 1 cup chopped carrots
- 1 cup heavy or whipping cream
- 1 pound fresh fettuccine
- 10 basil leaves, stacked and cut into thin ribbons
- 4 asparagus, trimmed and cut into bite size pieces
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper
- ¼ cup chopped shallots
- ½ cup fresh or frozen peas
- ¾ cup freshly grated Parmigiano Reggiano
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