fettuccine with lemon and peas

fettuccine al limone e piselli

TOTAL TIME: 35 minutes

MAKES: 4 to 6 servings

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Ingredients

Salt
3 tablespoons unsalted butter
3 cups fresh green peas (from about 3½ pounds in pods) or 1 (16-ounce) package frozen petite peas (not thawed)
Grated zest of 3 lemons
1¼ cups heavy cream
Freshly ground black pepper
1 pound fettuccine

Instructions

Bring a large pot of salted water to boil.

Melt butter in a large, high-sided skillet over medium-high heat. Add peas and stir to coat. Add lemon zest and cream; bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 5 to 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta until al dente. Drain pasta, add to cream mixture and stir to combine and heat through. Serve immediately.

June 2008

keywords:

spring, summer, appetizer, main course, quick, simple, fast, easy, vegetables, vegetarian, fettuccine pasta, peas, lemon

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Comments [2] | Add your comment

Let us know how it turns out!
Posted: February 03, 2010 09:46 by joannesmart
Will try but I think I will hold the peas at the very last minute before stiring with melted butter.
Posted: February 02, 2010 15:50 by carlosca