Fettuccini with Spring Vegetables and a Lemon Butter Sauce
Fettuccini with Spring Vegetables in a Lemon Butter Sauce
1/2 small head leaf lettuce, cut into a chiffonade
3 tablespoons unsalted butter
2 cups shelled young peas
2 medium carrots, julienned
9 pearl onions, peeled
1 small bunch chervil or parsley
1 tablespoon sugar
1 tsp salt
For the sauce
6 tablespoons butter
5 garlic cloves, minced
1/2 cup low sodium chicken stock
1 tablespoon freshly squeezed lemon juice
zest from 1/2 lemon
1/2 lb fettuccini pasta
Heat salted water over medium high heat in a heavy saucepan. When water is at a rolling boil, add pasta and cook until al dente, about 10 minutes.
For the peas: Heat the butter in a heavy saucepan over medium heat. Add the lettuce, peas, and onions to the pan and stir gently until the lettuce wilts. Add 1/4 cup water, sugar, and salt. Cover and cook over medium low heat until the peas are tender, 15-20 minutes. Set aside and keep warm.
For the sauce: Heat the butter in the same heavy saucepan over medium heat until melted. Add garlic and cook until fragrant, about 5 minutes. Do not let the garlic brown. Add chicken stock, lemon juice and zest and let simmer.
To serve: Toss pasta with spring vegetables and sauce and top with shaved parmesan. Serve immediately.
Pairs Well With
Welcome spring with this simple and delicious pasta dish.