fettuccine with lemon and peas
fettuccine al limone e piselli
TOTAL TIME: 35 minutes
MAKES: 4 to 6 servings
- 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
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.
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