Pasta Primavera

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.