Sweet Pea and Potato Pasta

Sweet Pea and Potato Pasta
Christopher Baker
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

12
ounces
fettuccine (3/4 box)
6
tablespoons
extra-virgin olive oil
1/2
pound
Yukon gold potatoes, cut into 1-inch pieces
kosher salt and pepper
2
pounds
garden peas in their pods (2 cups shelled)
6
scallions, trimmed and chopped
1/2
cup
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.
Lloyd Nichols
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Protein 23 g
  • Carbohydrate 86 g
  • Sugar 9 g
  • Fiber 8 g
  • Fat 26 g
  • Sat Fat 5 g
  • Sodium 985 mg
  • Cholesterol 10 mg
What does this mean? See Nutrition 101.