Fettuccine with Edamame, Mint, and Pecorino

I had hope for the dish, even after reading the less then favorable reviews. Alas, this just wasn't a great recipe. I used fresh pasta, which may have changed the proportions a bit vs using dried, but it seemed like there was way too much peas /edamame for the amout of pasta & using fettuccine seemed strange as the pasta & round peas did not incorporate well. Maybe a shorter pasta would be better? When I plated the pasta I had to serve the noodles first then spoon the pea mix over the top. Forming up a bite proved equally difficult. The flavor was so so, even with extra cheese.

Turned out too bland for our tastes.

I liked the blend of flavors in this dish; there just wasn't enough of them. I ended up taking the Romano and a grater to the table to sprinkle more over our plates. I used homemade, whole-wheat pasta and sliced up a couple of shallots in place of the onions, but otherwise followed the recipe; and I served this with a spinach salad with pears, grapes and blue crumbles. I would make this again but given the amount of oil, the butter seems excessive and I think I would omit that entirely and add more cheese.

Yummy! This dish was zippy and fresh tasting but it's made with ingredients that are available year round. We'll be making this one again for our "Meatless Mondays".