Serves 4


  • 2 Tbsp. unsalted butter
  • 2 medium shallots, thinly sliced
  • 1½ cups frozen peas
  • ½ tsp. salt
  • 2 tsp. finely grated lemon zest
  • 10 ounces fettuccine
  • ¼ cup plus 2 Tbsp. grated Parmesan
  • ½ cup thinly sliced basil
  • ½ tsp. pepper
  • 4 large radishes, cut into thin sticks
  • ½ cup chopped toasted walnuts


    Total 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.

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