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Spring Vegetable Fettuccine Alfredo
Ingredients
  • Kosher salt
  • One 9-ounce package fresh fettuccine
  • Extra-virgin olive oil, for tossing
  • 2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
  • 1 bunch thin asparagus, about 1 pound
  • 1 stick (8 tablespoons) unsalted butter
  • ½ cup frozen peas
  • Freshly ground black pepper
  • 2 cups heavy cream
  • 1 ½ cups freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped chives
  • Finely grated zest of ½ lemon
Steps
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