Sweet Pea And Potato Pasta

Sweet Pea and Potato Pasta Recipe
Photo: Christopher Baker; Styling: Anna Last

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Lloyd Nichols,

May 2008
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