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Fettuccine Primavera


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serves 2

Delicious, when paired with
Bella Sera® Delle Venezie Pinot Grigio

2 Cups Broccoli florettes (crowns), steamed
1 Package (16 oz.), frozen peas
3 T Butter
2 Cloves garlic, finely minced
1 Cup Heavy whipping cream
1 Pinch Nutmeg
1/2 Cup Parmesan cheese, grated
8 oz. Fettuccine, cooked and drained
Salt and freshly ground pepper

Melt butter in a skillet over medium high heat, add garlic and cook until it lightly browns. Add cream and nutmeg, then allow mixture to boil. Lower heat slightly, add parmesan cheese, peas, and broccoli, then simmer for 3 minutes. Toss mixture with the hot pasta, add salt and pepper to taste, and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.