June 2008
35m Time

fettuccine with lemon and peas

fettuccine al limone e piselli


Servings

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.

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