OMG! This was amazing! Full of flavor and just delicious….Every day Real Simple sends me the daily recipe and I usually end up making about 30% of the recipes (that’s pretty good) Yesterday I saw this one and loved the idea of a “fresh” tasting pasta. The mint is just lovely and of course the shallots! I ended up using 18 ounces of pasta instead of 12 (I also added more of everything else too) and it was gone! All 18 oz for only 3 people! Brian was thrilled with this one and so was Juju (minus the green stuff.) I really love the idea of a simple and easy pasta!
Fettuccine With Peas, Shallot, and Herbs
* 12 ounces fettuccine (3/4 box)
* 1 10-ounce package frozen peas
* 2 tablespoons olive oil
* 6 shallots, sliced
* 2 cloves of garlic, crushed
* 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
1. Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve 1 1/2 cups of the cooking water, drain, and return the pasta and peas to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat.
3. Add the shallots, garlic ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
4. Toss the pasta and peas with the shallots, ¼ cup of the cheese, and just 1/2 cup of pasta water for now (read tips).
5. Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.
Although the recipe originally called for a 1/2 cup of pasta water, I used about 1 1/2 cups but I would only add a 1/2 cup at a time and really allow the pasta to absorb it. You may not need it all (since I used more pasta) but it really helps so that your pasta doesn’t dry up and I would rather have it and not use it then vice versa.
Toss in ½ cup toasted walnut halves when combining the pasta and peas for crunch, flavor, and extra protein.