This light, beautiful pasta is a perfect spring dish. Pecorino Romano cheese contributes a salty bite to the sauce. If you can't find it, you can always swap in Parmesan, which may cost a bit more but should still be within the budget. Serve with a simple green salad.
8 ounces uncooked fettuccine
2 tablespoons extra-virgin olive oil
2 medium onions, halved vertically and thinly sliced
5 garlic cloves, thinly sliced
2 cups frozen shelled edamame (green soybeans)
1 cup frozen peas
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
6 tablespoons grated fresh pecorino Romano cheese
3 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid. Serve immediately.
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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.
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.