Chef John's Pasta Primavera

Fill a large bowl with ice and cold water; set next to stovetop. Bring a large pot of lightly salted water to a boil. Hold basil bunch by stems; dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Drain well. Remove basil leaves from stems; discard stems.

Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.

Return the same pot of water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a large bowl.