Pasta Primavera

Let's Cook

1. Step 1.

   Bring to a rolling boil in a large pot: 4 quarts water; 2 tablespoons salt

2. Step 2.

   Add and cook for 1 minute: 1 small bunch (about 12 ounces) asparagus, trimmed, stems diced, tips left whole; 1 small bunch (about 8 ounces) broccoli, cut into very small florets, stems reserved for another use

3. Step 3.

   Scoop out the vegetables with a slotted spoon, transfer to a colander, and rinse under cold water to stop the cooking. Keep the cooking water warm.

4. Step 4.

   Heat in a large skillet over medium heat: 2 tablespoons olive oil; 3 tablespoons butter

5. Step 5.

   Add and cook, stirring, until softened, about 5 minutes: 1 large onion, finely chopped

6. Step 6.

   Add the blanched asparagus and broccoli along with: 1 cup fresh or thawed frozen peas; Salt and black pepper to taste

7. Step 7.

   Cook, stirring, until the vegetables are tender. Meanwhile, return the vegetable cooking water to a boil. Drop in and cook until tender but firm: 12 ounces dried fettuccine or tagliatelle or 1 pound fresh

8. Step 8.

   While the pasta is cooking, stir into the skillet with the vegetables and simmer gently until slightly reduced: 1 cup heavy cream

9. Step 9.

   Drain the pasta and add it to the sauce along with: 12 basil leaves, chopped; ½ cup grated Parmesan (2 ounces)

10. Step 10.

    Toss to coat over low heat. Serve hot.