Thursday, April 28, 2011

Fettucine with Lemon and Peas

This is a simple easy pasta with a nice lemon flavor.  I used peas, but you could easily use asparagus or broccoli.

Fettuccine with Lemon and Peas
1 pound fettuccine pasta
1/2 cup peas, frozen or fresh
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, finely diced
3/4 cup white wine
1/4 cup whole milk, half & half, or cream
zest of 1 lemon
juice of half lemon
1/2 teaspoon black pepper
1/4 cup Parmesan cheese, freshly grated, plus more for serving

Cook fettuccine according to package directions in well-salted water.  Add the peas to the pasta pot with 3 minutes left in cooking time.  Drain.  Meanwhile, combine olive oil and butter in a saute pan over medium heat until butter is melted.  Add garlic and cook for 1 minute.  Add wine and cook until reduced by half, then add milk and lemon zest.  Cook for 2 to 3 more minutes until slightly reduced.  Add Parmesan cheese, lemon juice, and black pepper, then remove from heat.  Toss pasta and peas with the sauce, then plate and top with Parmesan cheese.


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