( SERVES 4 )
- Cook the fettuccine in a large saucepan of boiling water, until just tender.
- Sauté the shallot, garlic and spring onion in the oil in a small pan, until softened.
- Slowly add the broccoli, asparagus and peas to the pasta during the last minute of cooking. Drain well and turn into a large bowl. Add the shallot mixture, cream and feta. Serve in bowls topped with the parmesan and black pepper.
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