Fettuccine Primavera

Ingredients

• 6 quarts water
• 2 tablespoons salt
• 6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
• 1⁄2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 large sweet onion, finely diced
• 2 medium carrots, peeled and diced
• 3⁄4 cup fresh peas or 3⁄4 cup thawed frozen peas
• kosher salt
• fresh ground black pepper
• 1 lb fresh fettuccine or 12 ounces dry fettuccine
• 1 cup heavy cream or 1 cup half & half light cream
• 12 fresh basil leaves (I used half green and half purple!)
• 1⁄2 cup grated parmesan cheese

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