Fettuccine with Peas, Shallots & Herbs

Since soccer practice kept us in town an extra hour this afternoon, I needed a quick dinner. I hadn't made any plans ahead of time. I found this recipe on Real Simple's website, and I honestly can't recommend Real Simple magazine enough.

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
Serves 4
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.