Steps

1. Trim the tough ends of the asparagus and peel the tough outer layer.
   🕒 01:09
2. Trim the ends of the green beans.
   🕒 01:24
3. Cut the zucchini in half.
   🕒 01:40
4. Bring a large pot of water to a boil and dissolve salt (to taste).
   🕒 01:57
5. In the boiling water, first cook the zucchini. Then add the asparagus and green beans and boil for 2-3 minutes until tender.
   🕒 02:10
6. Once the asparagus is tender, remove it from the water.
   🕒 02:30
7. When the green beans reach your desired tenderness, remove them from the water. (Key Tip: Check for doneness by piercing with a skewer or tasting.)
   🕒 02:38
8. Remove the zucchini from the water as well.
   🕒 02:51
9. Place the basil 50g and lightly toasted pine nuts 10g into a food processor.
   🕒 03:01
10. Add [A] Extra Virgin Olive Oil 1/2-3/4 cup and [A] salt (to taste) to the food processor and blend until a smooth paste forms. (Key Tip: Adding cheese and garlic later allows for flavor adjustment.)
    🕒 03:42
11. The Genovese sauce is complete once it reaches a smooth paste consistency.
    🕒 04:45
12. Bring a large pot of water to a boil, add salt (to taste), and cook the fettuccine 80g. (Key Tip: For cold pasta, boil for 1-2 minutes longer than the package instructions.)
    🕒 05:23
13. Cut the pre-cooked green vegetables (asparagus, green beans, zucchini) into long, thin strips so they can easily be mixed with the pasta.
    🕒 06:48
14. Immediately cool the cooked fettuccine in ice water.
    🕒 07:46
15. Thoroughly drain the cooled fettuccine with paper towels. (Key Tip: Excess water can dilute the sauce for cold pasta, so drain it well.)
    🕒 08:22
16. In a bowl, add 3 tbsp of the prepared Genovese sauce and mix with the cut green vegetables.
    🕒 08:42
17. Add the drained fettuccine to the bowl with the sauce and vegetables and toss quickly to coat.
    🕒 08:56
18. Taste and adjust seasoning with salt (to taste) and extra virgin olive oil (to taste) if necessary.
    🕒 09:05
19. Optionally, add grated Parmesan cheese 1-2 tbsp.
    🕒 09:19
20. Plate the pasta. Using a spoon and fork, twirl the noodles to create a tall mound, or arrange them horizontally. (Key Tip: Presentation is important for cold pasta, so aim for an elegant look.)
    🕒 09:35
21. Scatter a few basil leaves, used in the Genovese sauce, as a garnish.
    🕒 10:35
22. Finish by drizzling with extra virgin olive oil (to taste).
    🕒 11:04