Pasta Primavera

Ingredients:

1/2 c Salted butter

3 c 35% cream

2 t Fresh black pepper

1/2 c Tomato sauce

2/3 c (tl)carrots, zucchini, broc.

1 ea Enough fettuccine for 4

2 ea Egg yolks

2 T Cream

Melt the butter in a large sauce pan.

Add the cream and the pepper.

Bring to a simmer.

Add the tomato sauce and the precooked vegetables.

Stir in the cooked pasta.

Remember to cook it al dente still slightly firm to the bite.

Whip the egg yolks with a fork and mix them into the cream.

Whisk the mixture into the cream sauce and pasta.

This will serve as a thickner.

Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.