Sweet Pea And Potato Pasta

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

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.