Fettuccine with Edamame, Mint, and Pecorino

  • bellymama Posted: 03/18/13
    Worthy of a Special Occasion

    Yummy! This dish was zippy and fresh tasting but it's made with ingredients that are available year round. We'll be making this one again for our "Meatless Mondays".

  • detailaddict Posted: 03/26/13
    Worthy of a Special Occasion

    I liked the blend of flavors in this dish; there just wasn't enough of them. I ended up taking the Romano and a grater to the table to sprinkle more over our plates. I used homemade, whole-wheat pasta and sliced up a couple of shallots in place of the onions, but otherwise followed the recipe; and I served this with a spinach salad with pears, grapes and blue crumbles. I would make this again but given the amount of oil, the butter seems excessive and I think I would omit that entirely and add more cheese.

  • cheerios019 Posted: 04/08/13
    Worthy of a Special Occasion

    Turned out too bland for our tastes.

  • StephanieLark Posted: 04/16/13
    Worthy of a Special Occasion

    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.

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