I had hope for the dish, even after reading the less then favorable reviews. Alas, this just wasn't a great recipe. I used fresh pasta, which may have changed the proportions a bit vs using dried, but it seemed like there was way too much peas /edamame for the amout of pasta & using fettuccine seemed strange as the pasta & round peas did not incorporate well. Maybe a shorter pasta would be better? When I plated the pasta I had to serve the noodles first then spoon the pea mix over the top. Forming up a bite proved equally difficult. The flavor was so so, even with extra cheese.
Fettuccine with Edamame, Mint, and Pecorino
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.
More From Cooking Light
Total: 27 Minutes
- Calories: 443
- Fat: 15.7g
- Saturated fat: 4.5g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 0.9g
- Protein: 18g
- Carbohydrate: 59.3g
- Fiber: 7.5g
- Cholesterol: 15mg
- Iron: 3.9mg
- Sodium: 329mg
- Calcium: 151mg
- 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
- 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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