Fettuccini with Spring Vegetables in a Lemon Butter Sauce

I can't write too much because of this stinking head cold.  Can't think straight.  Too much Dayquil.  Loopy.  But this dish is yum. Yum yum yum. Springtime is good. Veggies are good. Pasta is good. Butter is awesome, but calories aren't but who cares because yum yum yum. 

Make this dish. Fast and easy. Delicious. 

Merry Christmas.

Fettuccini with Spring Vegetables in a Lemon Butter Sauce

Serves 4

1/2 small head leaf lettuce, cut into a chiffonade

3 tablespoons unsalted butter

2 cups shelled young peas

2 medium carrots, julienned

9 pearl onions, peeled

1 small bunch chervil or parsley

1 tablespoon sugar

1 tsp salt

For the sauce

6 tablespoons butter

5 garlic cloves, minced

1/2 cup low sodium chicken stock

1 tablespoon freshly squeezed lemon juice

zest from 1/2 lemon

1/2 lb fettuccini pasta

Heat salted water over medium high heat in a heavy saucepan.  When water is at a rolling boil, add pasta and cook until al dente, about 10 minutes.

For the peas:  Heat the butter in a heavy saucepan over medium heat.  Add the lettuce, peas, and onions to the pan and stir gently until the lettuce wilts.  Add 1/4 cup water, sugar, and salt.  Cover and cook over medium low heat until the peas are tender, 15-20 minutes.  Set aside and keep warm.

For the sauce:  Heat the butter in the same heavy saucepan over medium heat until melted.  Add garlic and cook until fragrant, about 5 minutes.  Do not let the garlic brown.  Add chicken stock, lemon juice and zest and let simmer. 

To serve: Toss pasta with spring vegetables and sauce and top with shaved parmesan. Serve immediately.

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