The word Primavera means Spring in the Italian language. So when you see that word in a recipe title, expect for there to be a bunch of lovely springtime vegetables involved!  This fabulous fettuccine recipe from Fine Cooking magazine epitomizes Spring in one bowl–not only with carrots and asparagus, but also in a flavorful pesto sauce made with pistachios and Italian flat leaf parsley.  The vegetables are blanched so that they retain a bit of crunch and all of their vibrant colors, and the pasta cooks right in the same pot http://www.finecookifor easy-peasy clean up.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/pistachio-pesto-pasta-primavera.aspx)

Tagged: asparagus, blanched vegetables, carrot ribbons, carrots, cheese, fettuccine, Fine Cooking, Italian parsley, pasta, pasta primavera, pesto, pesto pasta, pistachio pesto, pistachios, spring, vegetarian pasta