Fettuccine with Spring Vegetables and Cream

Fettuccine Primavera

Preparation info
    • Difficulty


    • Ready in

      45 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This recipe has become very popular outside of Italy but unfortunately is also one which is rarely executed properly. The most common mistake is not to Sauté the vegetables enough, which is what concentrates their flavor and infuses the cream with it. Done properly it becomes a perfectly balanced heavenly dish.


  • 4 ounces asparagus
  • 4 tablespoons butter
  • ¼ cup


  1. Trim the tough bottoms of the asparagus, peel the lower green portion and cook in salted boiling water until tender, about 6 minutes. Cut the asparagus into pieces about ½-inch long.
  2. Heat the butter in a 12-