Linguine With Spring Vegetables

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 shallots, sliced
• 1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched
• 1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender
• 1/2 pound broccoli, cut into 1/2-inch pieces and blanched
• 1 cup peas
• 1 cup creme fraiche
• 1 pound fresh linguine
• 1 cup basil leaves, snipped
• Coarse salt and freshly ground pepper to taste
• Freshly grated Parmesan cheese

1. Put six quarts salted water on to boil for linguine.
2. Meanwhile, melt butter with olive oil in large frying pan.
3. Add garlic and shallots and cook until soft.
4. Add vegetables and saute for a minute.
5. Add creme fraiche and cook until sauce is thickened.
6. Meanwhile, cook the linguine until al dente (it will take only a few minutes).
7. Drain and place in serving bowl.
8. Add vegetables and basil and toss.
9. Season to taste.
10. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further.
11. Serve more Parmesan cheese separately.

unsalted butter, olive oil, garlic, shallots, stalks, carrots, broccoli, peas, creme fraiche, linguine, basil, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/9066 (may not work)