Fettuccine Primavera

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Primavera sauce

First set of ingredients:

1 cup extra V olive oil

1 zucchine, 1 carrot, 1 pepper, ½ onion, 1 stalk celery all diced small

2 crushed cloves of garlic

Second set of ingredients:

1 small butternut squash, diced

One handful of green beans plus one of pole beans, washed and chopped

4 large ripe tomatoes peeled, seeded and diced

½ cup peas

Salt and pepper

Third set of ingredients:

Fresh basil

2 whole mozzarella burrata, chopped

Freshly grated parmigiano


2 cups flour

4 eggs

Pinch of salt

Make the pasta (if you really don’t want to buy it…) prepare the pasta dough by mixing flour, eggs and salt until homogeneous, wrap in film and let rest in the refrigerator for at least 2 hours. Stretch the pasta into thin sheets, cut to your favorite size.

Start the sauce in a thick saucepot, sweat the first set of ingredients for about five minutes, add the second set of ingredients and simmer gently for about 15 minutes, add the ricotta and the basil. Meanwhile bring a 4/6 quarts pot of water to boil, season with 2-3 tablespoons of salt, boil the pasta for 2 to 4 minutes depending on the thickness, or follow the directions on the package (minus one minute to allow for the sauce to incorporate properly). Drain the pasta, toss in the sauce, add a few spoons of pasta water if necessary (it should be “saucy” because fresh pasta absorbs a lot of liquid), remove from the stove and sprinkle with parmesan before the last toss. Serve immediately.