INGREDIENTS
1/2 lb
Asparagus spears, slender
1 cup
Baby kale
2
Carrots, small
1
medium stalk Garlic, green
1/2
Lemon
1 tbsp
Mint
2 tbsp
Parsley
1
Spring or salad onion, medium
1 tbsp
Tarragon
16 oz
De cecco fettuccine
1
Sea salt
1
White or black pepper, freshly ground
3 tbsp
Butter, unsalted
3/8 cup
Heavy cream
1/2 cup
Parmesan
1 tbsp
Dry vermouth