INGREDIENTS

1. 6quartswater
2. 2tablespoonssalt
3. 6asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
4. 1/2lbbroccoli florets, a small head worth, cut into very small florets(Original recipe discards stems, but I dice those up too)
5. 2tablespoonsolive oil
6. 3tablespoonsbutter
7. 1largesweet onion, finely diced
8. 2mediumcarrots, peeled and diced
9. 3/4cupfresh peasor thawedfrozen peas
10. kosher salt
11. fresh ground black pepper
12. 1lbfresh fettuccini or12 ouncesdry fettuccini
13. 1cupheavy creamor half & half light cream
14. 12fresh basil leaves(I used half green and half purple!)
15. 1/2cup gratedparmesan cheese

DIRECTIONS

1. Be sure everything is cut about the same size so the dish has a nice uniform look.
2. Bring water and salt to a rolling boil.
3. Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
4. Reserve vegetable cooking water for boiling pasta.
5. Heat butter and oil in a large skillet over med heat.
6. Add onion and carrots; cook, stirring, till soft, about 5 minutes.
7. Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
8. Cook till all veggies are tender.
9. Return veg cooking water to a boil.
10. Add fettuccine and cook till tender.
11. While pasta is cooking, add cream to veggies and stir while simmering.
12. Drain pasta and add to veggies with basil leaves and cheese.
13. Serve this terrific dish while VERY HOT.