Paola Di Mauro is a renowned Italian home cook and teacher who also owns a winery. For years famous American chefs traveled to her home just outside of Rome to learn her simple approach to cooking. Her kitchen is not equipped with expensive appliances, and her techniques are those of a home cook, not a professional, but when you taste her food, you have the sense that something magical has happened. When I visited Paola and her son Armando at their winery, Colle Picchioni, she prepared a simple lunch that began with ravioli topped with this light fresh sauce, really a sauté of colorful vegetables that she grew on the farm. I usually serve the sauce on fresh fettuccine, but it is also good with cheese-filled ravioli.

Green Fettuccine with Spring Vegetable Ragu is a vibrant and flavorful pasta dish that showcases the freshness of seasonal spring vegetables. This recipe combines homemade green fettuccine with a light and savory vegetable ragu, creating a delightful and satisfying meal.

The star of this dish is the combination of tender spring vegetables, including scallions, red bell pepper, carrot, and celery. These vegetables are sautéed in extra-virgin olive oil until they become tender and develop a rich aroma. The addition of frozen peas adds a burst of sweetness and vibrant color to the ragu. A touch of salt, butter, fresh basil leaves, and freshly ground pepper enhance the flavors of the vegetables, creating a balanced and aromatic sauce.

To complement the flavorful ragu, homemade green fettuccine is used in this recipe. The fettuccine is made with fresh spinach pasta, rolled out and cut into long, flat ribbons. The vibrant green color of the pasta not only adds visual appeal but also infuses the dish with an earthy and herbaceous note.

The cooking process begins by sautéing the vegetables in a skillet until softened. Then, water is added along with the peas and a pinch of salt, and everything is simmered until the vegetables are tender and the liquid has reduced. The ragu is enriched with butter, shredded basil leaves, and freshly ground pepper, creating a fragrant and flavorful sauce.

While preparing the ragu, a large pot of salted water is brought to a boil. The homemade green fettuccine is cooked in the boiling water until al dente, ensuring a perfect texture with a slight firmness to the bite. Before draining the cooked pasta, some of the cooking water is reserved, which will be used later to adjust the consistency of the dish.

The cooked fettuccine is added to the skillet with the ragu, and everything is tossed together to ensure that the pasta is evenly coated with the flavorful sauce. If needed, a little of the reserved cooking water can be added to create a silky and smooth texture. Finally, the dish is finished with a generous sprinkling of freshly grated Parmigiano-Reggiano cheese, adding a savory and nutty note that completes the flavor profile.

Green Fettuccine with Spring Vegetable Ragu is a celebration of the season’s bounty and a delicious way to enjoy the freshness of spring vegetables. The combination of homemade green fettuccine and the vibrant vegetable ragu creates a visually stunning and flavorful dish that will impress your family and friends. Whether enjoyed as a main course or served alongside a fresh salad, this pasta dish is sure to delight with its bright colors, delicate flavors, and comforting textures.

Serves 4

INGREDIENTS

• 2 scallions, chopped
• 1 cup chopped red bell pepper
• 1 carrot, peeled and chopped
• 1 tender celery rib, chopped
• 2 tablespoons extra-virgin olive oil
• ½ cup water
• ½ cup frozen peas
• Salt
• 2 tablespoons unsalted butter
• 6 fresh basil leaves, shredded
• Freshly ground pepper
• 8 ounces (about ½ recipe) Fresh Spinach Pasta, rolled out and cut into fettuccine
• ½ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. In a skillet large enough to hold all of the ingredients, cook the scallions, bell pepper, carrot, and celery in the oil for 5 minutes, or until softened.
2. Add the water, peas, and a pinch of salt, bring to a simmer, and cook for 5 minutes, or until all the vegetables are tender and most of the water has evaporated.
3. Remove from the heat and stir in the butter, basil, and pepper to taste.
4. Meanwhile, bring a large pot of salted water to a boil.
5. Add the fettuccine, stir well, and cook, stirring often, until al dente.
6. Scoop out some of the cooking water and set it aside.
7. Drain the pasta.
8. Add the pasta to the skillet and toss to coat.
9. Add a little of the cooking water if needed.
10. Add the cheese, toss well, and serve immediately.