Fettuccine with Veal, Peas, and Mint
With the veal scaloppine, peas, and mint, this pasta is springlike, although you can make it year-round. Buy frozen petit peas, which are as good as--if not better than--what's usually available fresh and are a lot easier to prepare.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 pound veal scaloppine, cut into 1-by-2-inch strips
- 1 teaspoon salt
- 1 small onion, chopped fine
- 2 tablespoons dry vermouth or dry white wine
- 1 cup canned low-sodium chicken broth or homemade stock
- 1 cup heavy cream
- 1 cup frozen petit peas
- 3/4 pound fettuccine
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup lightly packed mint leaves, cut into thin strips
- 1. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all. Remove.
- 2. Reduce the heat to moderately low. Add the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vermouth and then the broth and cream; bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Add the peas and heat through, about 1 minute. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.
- 3. In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes. Drain. Toss with the sauce, the pepper, the remaining 1 tablespoon butter, and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.
- Fresh Mint Flavor: Mint begins to lose flavor as soon as it's picked. Even if the bunch you're using looks fine, it may have been picked long enough ago so that the flavor is weak. Taste the sauce and, if you like, add more mint.
- Wine Recommendation: A light and acidic vinho verde from Portugal or a sauvignon blanc from the Loire Valley in France, such as Pouilly-Fumé, will mirror the refreshing flavor of the mint.
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