Fettucine met erwtjes en tuinbonen

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1 kg verse doperwten
1 kg verse, jonge tuinbonen
2 jonge uitjes
100 gr boter
1 dl instant vleesbouillon
peper, zout
400 gr fettucine
50 gr versgeraspte Parmezaanse kaas

Dop de erwtjes en de tuinbonen en verwijder het buitenste vliesje van de
tuinbonen.
Blancheer eerst de tuinbonen, voeg na 2 minuten de erwtjes toe en blancheer nog
3 minuten.
Giet ze af, spoel ze met koud water en laat ze uitlekken.
Snijd de uitjes fijn en fruit ze in de helft van de boter glazig.
Voeg de erwtjes en de tuinbonen toe.
Giet de bouillon erbij, kruid met peper en zout en laat zachtjes sudderen.
Kook de fettucine al dente, giet ze af en meng er de rest van de boter en de
saus door.
Verdeel over de borden en bestrooi met kaas.