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Pasta Primavera with Baby Vegetables and Fresh Herbs

Ingredients
• 1/2 cup shelled fresh peas
• 1/2 cup baby carrots, peeled, sliced lengthwise and halved
• 1/2 cup sliced baby yellow squash
• 1/2 cup sliced baby zucchini
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup half-and-half
• 3/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound fresh fettuccine
• 3 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh chives

Directions
1. Bring a large saucepan of water to a boil. Steam the peas, carrots, squash, and zucchini on a steamer rack set over the boiling water for 4 minutes. Remove the vegetables from the steamer and set them aside. Bring a large pot of salted water to a boil for the pasta.

2. Melt the butter in a large skillet over low heat, and then whisk in the flour, cooking and stirring until the mixture is smooth and bubbling. Add the half-and-half slowly, continuing to cook and stir until the sauce is smooth and thick. Add 1/2 cup of the Parmesan, the steamed vegetables, and the salt and pepper, and heat through.

3. Add the fettuccine to the boiling water and cook for 3 minutes. Drain the pasta and transfer it to a large serving bowl. Top the pasta with the creamy vegetable sauce, basil, and chives, tossing until well mixed. Sprinkle with the remaining Parmesan and serve.