Sweet Pea and Potato Pasta

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Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 659 calories
    • Calories 35 calories from fat
    • Fat 26 g
    • Sat Fat 5 g
    • Cholesterol 10 mg
    • Sodium 985 mg
    • Protein 23 g
    • Carbohydrate 86 g
    • Sugar 9 g
    • Fiber 8 g

Ingredients

  1. Check 12ounces fettuccine (3/4 box)
  2. Check 6tablespoons extra-virgin olive oil
  3. Check 1/2pound Yukon gold potatoes, cut into 1-inch pieces
  4. Check kosher salt and pepper
  5. Check 2pounds garden peas in their pods (2 cups shelled)
  6. Check 6 scallions, trimmed and chopped
  7. Check 1/2cup grated Parmesan

Directions

  1. Cook the pasta according to the package directions. Drain, return the pasta to the pot, and toss with 4 tablespoons of the oil.
  2. While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.
  3. Meanwhile, shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Finish cooking, drain, and transfer to pasta pot.
  4. Stir in the scallions, ¼ cup Parmesan, remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper.
  5. Divide among bowls and top with the remaining ¼ cup Parmesan.