Chef John’s Spring Vegetable Fettuccine

Name: Chef John’s Spring Vegetable Fettuccine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 bunch Asparagus; 3 cups Chicken Broth; 1 whole Cut Leeks; 1 lb Fettuccine Pasta; 1 bunch Fresh Basil; 2 whole Garlic; 0.5 cup Grated Parmesan Cheese; 1 bunch Green Onion; 0.5 cup Green Peas; 2 whole Jalapeño Pepper; 0.5 cup Olive Oil; 2 pinch Salt; 1 cup Snap Peas; 2 whole Zucchini

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Sugar-Free Halal 🕌Kosher ✡️

Chef John’s Spring Vegetable Fettuccine brings bright basil-garlic aromatics to a tangle of tender fettuccine and crisp-tender spring vegetables. Leek, green onion, zucchini, asparagus, sugar snap peas, and English peas create fresh sweetness and gentle heat from jalapeño, all rounded by Parmesan. Serve for a light yet satisfying dinner when seasonal produce is at its peak.

Prep20 mins
Cook20 mins
Serves6
DifficultyMedium

1

Fill a large bowl with ice and cold water; place it next to the stovetop. Bring a large pot of lightly salted water to a boil. Hold the basil bunch by the stems and dip the basil leaves into the boiling water until bright green, about 2 seconds. Immediately plunge the basil into the ice water for several minutes to stop the cooking. Drain well. Remove the basil leaves from the stems and discard the stems.
2

Combine the basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and the garlic in a blender; blend until smooth.
3

Bring the same pot of water back to a rolling boil. Cook the fettuccine at a boil until tender yet slightly firm, about 8 minutes. Drain and transfer to a large bowl.
4

Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add the leek and green onions; cook and stir until softened, about 5 minutes. Add the jalapeño and salt; cook and stir until the jalapeño is soft, about 5 minutes. Increase the heat to medium-high. Stir in the remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add the asparagus; cook until the asparagus is soft, about 3 minutes.
5

Stir 1/4 cup of the basil-garlic purée into the vegetable mixture; cook and stir until heated through, about 1 minute. Remove from the heat.
6

Pour the vegetable mixture over the fettuccine; toss. Add the remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap the bowl tightly with aluminum foil; set aside until the fettuccine and vegetables absorb most of the juices and oil, about 5 minutes. Toss.