In Italian, primavera means spring, epitomized by the glowing green and orange of these vegetables.  Bulb fennel, green bell pepper, snow peas, broccoli, and asparagus tips can be substituted or added to the pasta as you like.

Serves 4

• 2 medium zucchini
• 2 medium carrots
• 1½ cups shelled peas
• 3 tablespoons butter
• ¾ cup heavy cream
• 1 recipe Fresh Fettuccine
• ¼ cup grated Parmesan cheese, more to taste
• salt and pepper to taste

1.  Trim both ends from the zucchini, cut them lengthwise in half, then quarter them.  Cut the quarters across into ¼-inch chunks.  Cut the carrots into dice the same size as the zucchini.  Bring a medium saucepan of salted water to a boil.  Add the carrots and peas and cook 5 minutes.  Add the zucchini and cook, 2 to 3 minutes longer, until the vegetables are just tender.  Drain them, rinse with cold water, and leave them to drain thoroughly. Make the pasta dough, then roll and cut it into fettuccine.  Let it dry 15 minutes or longer if you wish.

2.  TO FINISH: Cook the pasta: Heat a large pot of salted water to boiling.  Add the fresh pasta and simmer until it rises to the surface of the water, 1 to 2 minutes after coming back to a boil.  It should be tender but still chewy (al dente). Stir it occasionally to keep from sticking.  Drain the pasta, rinse with hot water, and drain again.

3.  While the pasta is cooking, finish the sauce: Heat the butter in a large saucepan, add the vegetables, and sauté one minute.  Add the cream, stir well to mix, and heat until simmering.  Remove from the heat, add the pasta and toss to mix with the vegetables and cream.  Finally add the Parmesan and toss gently so the fettuccine are coated.  Taste and adjust the seasoning, adding more Parmesan if you like.  Serve them at once so they do not stick together.

From The Good Cook: 70 Essential Techniques, 250 Step-by-Step Photographs, 350 Recipes by Anne Willan. Stewart, Tabori and Chang, 2004.
Photo CREDIT: Alison Harris.