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Fettuccine With Peas, Shallot, and Herbs

Fettuccine With Peas, Shallot, and Herbs
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2009

Nutritional Information

  • Per Serving
  • Calories 515Calories From Fat 109
  • Protein 23g
  • Carbohydrate 81g
  • Sugar 9g
  • Fiber 6g
  • Fat 12g
  • Sat Fat 3g
  • Sodium 698mg
  • Cholesterol 10mg
What does this mean? See Nutrition 101 .

Quick Tip

Toss in ½ cup toasted walnut halves when combining the pasta and peas for crunch, flavor, and extra protein. 

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