Fettuccine with Peas, Radishes and Basil Recipe
DirectionsTotal time: 25 minutes
Bring a large pot of salted water to a boil.
In a large, deep skillet, melt 1 Tbsp. butter. Add shallots and cook over low heat until softened, about 6 minutes. Add frozen peas, salt and lemon zest and cook 1 minute. Cover and remove pan from heat.
Cook fettuccine in boiling water according to package instructions until al dente. Drain pasta, reserving ¾ cup water. Add cooked pasta to skillet with 1 Tbsp. butter, stirring to combine.
Over medium heat, gradually stir in reserved pasta water while sprinkling in Parmesan to make a light sauce. Remove skillet from heat. Stir in basil and pepper.
Divide among 4 bowls. Top with radish sticks and walnuts and serve.