Fresh Spring Fettuccine Primavera

Name: Fresh Spring Fettuccine Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters loosley packed pea shoots, watercress sprigs, or baby arugula; 6 servings Freshly ground black pepper; 454 grams fettuccine; 2 cloves garlic, minced; 237 milliliters heavy cream; 118 milliliters roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon; 6 servings Kosher salt; 1 Tb thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice); 118 milliliters freshly grated Parmigiano Reggiano; 59 milliliters toasted pine nuts; 0 teaspoons crushed red pepper flakes; 2 Tbs unsalted butter, cut into chunks; 237 milliliters whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all

You can never have too many main course recipes, so give Fresh Spring Fettuccine Primaveran a try. This recipe serves 6. One serving contains 540 calories, 16g of protein, and 28g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. Spring will be even more special with this recipe. A mixture of lemon zest, butter, parmigiano reggiano, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 45 minutes.