Chef John's Pasta Primavera

Recipe View Prepare the Basil: Fill a large bowl with ice water and place it near your stove. Bring a large pot of lightly salted water to a boil. Dip the basil leaves briefly (about 2 seconds) until bright green, then immediately submerge in ice water for several minutes. Drain well and remove the leaves from the stems. (10 minutes)

Recipe View Make the Basil-Garlic Purée: In a blender, combine the blanched basil leaves, 1 cup of chicken broth, 1/2 cup of extra virgin olive oil, and garlic cloves. Blend until completely smooth and vibrant green. (5 minutes)

Recipe View Cook the Pasta: Return the pot of water to a rolling boil. Add the fettuccine and cook until al dente, about 8 minutes. Drain the pasta, reserving about 1/2 cup of pasta water, and transfer it to a large serving bowl. (8 minutes)

Recipe View Sauté the Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add the leek and green onions and cook until softened, about 5 minutes. Add the diced jalapeño peppers and salt; cook until the jalapeño is softened, about 5 minutes. (10 minutes)

Recipe View Simmer the Spring Vegetables: Increase the heat to medium-high. Stir in the remaining 2 cups of chicken broth, zucchini, sugar snap peas, and English peas. Bring to a simmer and cook for 5 minutes. Add the diced asparagus and cook until tender-crisp, about 3 minutes. (8 minutes)

Recipe View Combine and Finish: Add 1/4 cup of the basil-garlic purée to the vegetable mixture and stir until heated through, about 1 minute. Remove from heat. Pour the vegetable mixture over the drained fettuccine in the bowl. Add the remaining basil-garlic purée and sprinkle with Parmesan cheese. Toss gently to combine, adding a splash of the reserved pasta water if needed to create a light sauce. (5 minutes)

Recipe View Rest and Serve: Cover the bowl tightly with aluminum foil and let it sit for about 5 minutes, allowing the fettuccine and vegetables to absorb the flavors. Toss again gently before serving. Garnish with extra Parmesan cheese and fresh basil leaves.