Pasta Primavera with Lemon Herb Fettuccine
Happy Spring! Last night’s dinner, homemade lemon herb fettuccine with a ton of bright spring veggies and a lemon olive oil drizzled over the top. This dish is so light and vibrant, you could eat it hot or save it for leftovers and eat it cold.
Special equipment needed:
Pasta maker
Ingredients
- Lemon Herb Fettuccine (recipe below)
- 1 cup carrots, peeled and medium dice
- ½ cup sliced radishes
- 3 scallions, sliced
- 4 garlic cloves, minced
- 1 cup peas, fresh or frozen (thawed)
- 1 cup broccoli florets
- ½ cup tomatoes, seeded and medium dice
- 1 cup crimini mushrooms, sliced
- 1 cup asparagus
- ¼ cup lemon juice
- 2 tbsp. lemon zest
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
- Parmesan to garnish
Directions
In a large sauté pan with a little bit of oil heat to medium high heat, and cook all the vegetables together until tender and bright.
Toss with the cooked fettuccine and drizzle the olive oil, lemon juice and zest over the top. Season to taste and garnish with parmesan, serve immediately.
Lemon Herb Fettuccine
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 6 eggs
- 1 tsp. salt
- 1 tsp. extra virgin olive oil
- 2 tsp. lemon zest
- 1 tbsp. fresh parsley
- ½ tbsp. basil
Directions
In a food processor with a metal blade attachment add all the ingredients and blend until just combined. When the dough ball forms, remove the blade; very sharp be careful. Pour the dough onto a floured surface and knead until smooth.
Cut the dough into four pieces and with a rolling-pin, roll until about ¼ inch thick. Starting on the widest gage on the pasta maker roll through and keep adding flour as needed so it’s not sticky. Roll dough to about 1/8 inch thick depending on desired thickness. When you get it to that point, use the crank to cut the pasta sheets into the fettuccine.
Bring a large pot of salted water to boil. Add the fettuccine in batches and cook for about 30 seconds. Lightly toss all the pasta with vegetables.
