Fettuccine With Peas, Shallot, and Herbs

fettuccine-peas-shallots-herbs
Photo by Alex Farnum
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 515 calories
    • Calories 109 calories from fat
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 698 mg
    • Protein 23 g
    • Carbohydrate 81 g
    • Sugar 9 g
    • Fiber 6 g
  • May 2009

Ingredients

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