Two Peas In A Pasta

by jennifer on March 13, 2011

Adapted from Epicurious.com

  • 8 green onions-finely chopped
  • 2 tablespoons unsalted butter
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup water
  • 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
  • 1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1pound dried egg fettuccine nests
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated fresh lemon zest
  • 1/3 cup finely grated parmesan plus additional for serving
  1. Cook green onions in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes.
  2. Add broth, cream, and water and simmer, uncovered, about 5 minutes.
  3. Stir shelled peas into sauce and simmer 3 minutes.
  4. Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
  5. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine.
  6. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.
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