I didn't have fettuccine so I substituted some kind of curly pasta. I also accidentally overcooked the shallots, but that was the only problem. This recipe is very quick and pretty good. I like cooking the peas with the pasta, it is a shortcut that just makes sense. We always use more Parmesan than recipes call for too.
Fettuccine with Peas, Shallots & Herbs
from Real Simple magazine
Hands-On Time: 20 minutes
Total Time: 20 minutes
- 12 ounces fettuccine (3/4 box)
- 1 10-ounce package frozen peas
- 2 tablespoons olive oil
- 2 shallots, sliced
- kosher salt and black pepper
- 1/2 cup grated pecorino or Parmesan (2 ounces)
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint, chopped
Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve ½ cup of the cooking water, drain, and return the pasta and peas to the pot.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
Toss the pasta and peas with the shallots, ¼ cup of the cheese, and the reserved cooking water.
Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.