Sweet Pea And Potato Pasta

Photo: Christopher Baker; Styling: Anna Last
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 659
  • Calories from fat: 35%
  • Protein: 23g
  • Carbohydrate: 86g
  • Sugars: 9g
  • Fiber: 8g
  • Fat: 26g
  • Saturated fat: 5g
  • Sodium: 985mg
  • Cholesterol: 10mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Pea And Potato Pasta Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy