Fettuccine with Edamame, Mint, and Pecorino |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This light, beautiful pasta is a perfect spring dish. Pecorino Romano cheese contributes a salty bite to the sauce. If you can't find it, you can always swap in Parmesan, which may cost a bit more but should still be within the budget. Serve with a simple green salad. Ingredients:
8 ounces uncooked fettuccine |
2 tablespoons extra-virgin olive oil |
2 medium onions, halved vertically and thinly sliced |
5 garlic cloves, thinly sliced |
2 cups frozen shelled edamame (green soybeans) |
1 cup frozen peas |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon unsalted butter |
6 tablespoons grated fresh pecorino romano cheese |
3 tablespoons chopped fresh mint |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid. Serve immediately.
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