Fettuccine with Peas, Radishes and Basil Recipe
Photo: Alison Gootee
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
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.
Ingredients
Directions
Total time: 25 minutesBring 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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