Tender fettuccine tossed with sweet peas and fresh garden herbs, lightly coated in olive oil and Parmesan for a bright, flavorful spring dish.
Ingredients
12 ounces fettuccine
2 cups fresh or frozen peas
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 tablespoon fresh tarragon, chopped
1/2 cup grated Parmesan cheese
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
1/4 cup toasted pine nuts (optional)
1/4 cup reserved pasta water
Instructions
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Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/4 cup pasta water and drain noodles.
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Heat olive oil in a large skillet over medium heat. Sauté garlic for 30–60 seconds until fragrant.
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Add peas and sauté for 3–4 minutes until tender and bright green.
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Reduce heat to low and stir in chopped herbs for 1–2 minutes. Season with salt, pepper, and lemon zest.
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Add fettuccine to the skillet, tossing to coat with the herb and pea mixture. Use reserved pasta water if needed.
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Sprinkle Parmesan over pasta and toss until incorporated.
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Plate the fettuccine, garnish with toasted pine nuts if desired, and serve immediately.