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Sweet Pea And Potato Pasta

Photo: Christopher Baker; Styling: Anna Last
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 659
  • caloriesfromfat 35 %
  • protein 23 g
  • carbohydrate 86 g
  • sugars 9 g
  • fiber 8 g
  • fat 26 g
  • satfat 5 g
  • sodium 985 mg
  • cholesterol 10 mg

How to Make It

  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.