Spring Fettuccine

I loved eating this! Cam did to...Aaron isn't a huge lemon fan but he liked it! 

See I told you he liked it!!

This is such a fun spring dish that was SO easy to make!

Ingredients

• Salt
• 1 pound fettuccine
• 1/2 pound thin asparagus, trimmed of tough ends cut into 1 inch strips
• 1/4 to 1/3 pound of thin green beans, a couple of handfuls
• 1 cup frozen green peas
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter
• 1/2 cup finely chopped chives
• 2 cloves garlic, finely minced or grated
• 1/2 cup dry white wine, water or chicken broth
• 1 tablespoon Dijon mustard
• 2 Meyer lemons or 2 ripe organic lemons or 1/2 cup juice
• Pepper
• 2 cups mache or other baby lettuce

Preparation

Bring a large pot of water to a boil for pasta. Cook pasta to al dente according
to package, about 7-8 minutes. Slice asparagus in 1-inch pieces on an angle.
Cut beans into thirds, also on an angle. Midway through cooking the pasta,
add asparagus and beans to water so they cook 3-4 minutes in boiling water
 with the pasta. Add peas to the pot 1 minute before draining. Reserve about
1/2 cup starchy cooking water just before you drain the pasta.

Meanwhile, heat EVOO in pan and melt butter into it over low to medium-low
heat. Add chives and garlic and stir a minute or two. Then add wine/broth and
 gently reduce a couple of minutes more. Stir in Dijon and lemon juice and turn
off heat. Add to pasta and remaining starchy water and toss to coat evenly 1-2
minutes. Add some pepper to taste. Fold in baby lettuce and serve!