We then added peas and sugar snap peas until tender before tossing in a handful of fresh herbs. A cream sauce coats the noodles and allows the spring vegetables to truly shine. Cook, relax, and enjoy!
What you'll need:
8 oz sugar snap peas
2 cloves garlic
4 oz shallot
1 oz Pecorino Romano
3 oz fresh shelled peas
8 oz fettuccine
½ oz fresh parsley
¼ oz fresh tarragon
8 oz heavy cream
freshly ground black pepper
grater or microplane
1. Prep ingredients
Bring a large pot of salted water to a boil. Slice snap peas diagonally on the bias. Peel and finely chop garlic and shallot. Grate Pecorino.
Heat 1 tablespoon oil in a large skillet over medium-high. Add snap peas, English peas, and shallot. Season with salt and pepper and cook until vegetables are barely tender, 3–4 minutes.
Stir in garlic and cook until fragrant, 1 minute more.
Meanwhile, add half of the fettuccine to boiling water (reserve rest for another use) and cook until al dente, about 8 minutes. Reserve ½ cup pasta water and drain.
Remove parsley and tarragon leaves from stems then roughly chop leaves, leaving any small leaves whole. Reheat vegetables over medium. Add ½ cup cream (reserve rest for another use) and ⅔ of herbs and stir until warmed through.
Add fettuccine and pasta water to skillet and toss to combine. Stir in ⅔ of the Pecorino. Season generously with salt and pepper. Serve with additional cheese and herbs sprinkled over the top. Enjoy!
See what else is cooking this week!