- 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
- 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
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.