Fettuccine With Peas, Shallot, and Herbs

Fettuccine With Peas, Shallot, and Herbs
Alex Farnum
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

12
ounces
fettuccine (3/4 box)
1
10-ounce package frozen peas
2
tablespoons
olive oil
6
shallots, sliced
kosher salt and black pepper
1/2
cup
grated pecorino or Parmesan (2 ounces)
1/2
cup
fresh flat-leaf parsley, chopped
1/4
cup
fresh mint, chopped

Directions

  1. Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve ½ cup of the cooking water, drain, and return the pasta and peas to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
  4. Toss the pasta and peas with the shallots, ¼ cup of the cheese, and the reserved cooking water.
  5. Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 109
  • Protein 23 g
  • Carbohydrate 81 g
  • Sugar 9 g
  • Fiber 6 g
  • Fat 12 g
  • Sat Fat 3 g
  • Sodium 698 mg
  • Cholesterol 10 mg
What does this mean? See Nutrition 101.

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