Photo: Christopher Baker; Styling: Anna Last Photo by: Photo: Christopher Baker; Styling: Anna Last

Sweet Pea And Potato Pasta

Real Simple MAY 2008

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 10 Minutes


  • 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


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.

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

Go to Full Version of

Sweet Pea And Potato Pasta Recipe