1 lb. fettuccine (Bambino)
3 Tbs. unsalted butter, cut into chunks
3 cloves garlic, minced (Madura)
3 cups very thinly sliced mixed spring vegetables, baby carrots, baby leeks, baby turnips, baby zucchini, spring onions, and sugar snap peas (Cabbage Hill & Maitri Farms)
1 1/2 cup heavy cream
1 Tbs. thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice)
2 cups loosely packed pea shoots, watercress sprigs, or baby arugula (Piggy Greens)
3/4 cup freshly of your favorite grating cheese (Plum Plums)
1/2 cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon (Cabbage Hill & Maitri Farms)
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
Bring a large pot of generously salted water to a boil and cook the fettuccine, stirring occasionally, until al dente, about 6 minutes. (While pasta is cooking, scoop out 1-1/2 cups of pasta cooking water.)
Meanwhile, melt the butter in a 10-inch straight-sided sauté pan over medium heat. Add the garlic and cook until softened and fragrant, but not browned, about 1 minute. Add 1 cup of reserved pasta water. Add the sliced vegetables. Cover and simmer until the vegetables are just tender, about 3 minutes. Add the cream and lemon. Bring to a simmer.
Drain the fettuccine and return to its cooking pot. Toss with the vegetables and cream sauce, pea shoots (or watercress or arugula), Parmigiano, all but 1 Tbs. of the herbs, and the pepper flakes. Season to taste with salt and pepper. If necessary, adjust the consistency of the sauce with the reserved 1/2 cup pasta water; the sauce should generously coat the vegetables and pasta. Enjoy.
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