INGREDIENTS
1
bunch Asparagus
3 tbsp
Basil, fresh
2 cloves
Garlic
3 tbsp
Parsley, fresh
1 cup
Peas, petite frozen
1
Shallot
2
Summer squash, medium yellow
3 tbsp
Lemon juice
12 oz
Fettuccine, cooked
1/2 tsp
Kosher salt
1/4 tsp
Pepper, fresh ground
2 tbsp
Olive oil, extra virgin
4 tbsp
Plugra butter, salted