Fettuccine from the garden
A new season begins with fresh vegetables...

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Fettuccine from the garden

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Ingredients

Adjust Servings:
Fettuccine
3 Anchovies
Olive oil
3 Carrot(s) medium sized
2 Red onion(s) small
250 g Fresh Broccoli
Salt
Cuisine:

Ingredients

Directions

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Cook down the anchovies with a few spoonfuls of extra virgin olive oil over a medium heat, then add the carrots cut into rounded slices, the finely chopped onion and the broccoli florets cut into two. Season with salt, if necessary, and cook at a medium-to-low heat for 25 minutes, until the vegetables are soft.

Cook the fettuccine until al dente in salted, boiling water. Drain, tip into the pan and mix with the vegetables for a minute to infuse the flavours. Serve straight away, with some parmesan shavings on the side, for anyone who may wish to add some.

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