Sweet Pea And Potato Pasta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
12 ounces (3/4 box) fettuccine |
6 extra-virgin olive oil |
1/2 pound yukon gold potatoes, cut into 1-inch pieces |
kosher salt and pepper |
2 pounds garden peas in their pods (2 cups shelled) |
6 scallions, trimmed and chopped |
1/2 cup grated parmesan |
Directions:
1. Cook the pasta according to the package directions. Drain the pasta, return it to the pot, and toss with 4 tablespoons of the oil. While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes. Shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Drain the vegetables and transfer to the pot with the pasta. Stir in the scallions, 1/4 cup Parmesan, the remaining oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Divide among individual bowls and top with the remaining Parmesan.
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