Best Fettuccine With Peas And Mint Recipes

FETTUCCINE WITH PEAS AND MINT

Fettuccine With Peas And Mint image

Provided by Florence Fabricant

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup shelled fresh peas
1 tablespoon butter
1/3 cup finely chopped onion
2 ounces prosciutto, finely minced
1 1/2 cups heavy cream
2 tablespoons coarsely chopped fresh mint
3/4 pound fresh fettuccine
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil. Place the shelled peas in a sieve or a small colander and hold in the boiling water (with the rim of the sieve above the water so the peas do not float out) two to three minutes, to blanch the peas.
Heat the butter in a large skillet. Saute the onion and prosciutto for a couple of minutes, then add the peas and the cream. Bring to a simmer, add the mint and remove from heat.
Boil the fetuccine for one to three minutes (the softer it is the less time it takes), drain it and add it to the skillet with the sauce. Heat, stirring, season with salt and pepper to taste, sprinkle with cheese and serve.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 42 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 595 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA WITH PEAS AND MINT

Pasta with Peas and Mint image

Other than snap peas, you could use Chinese pea pods or pea shoots or the wonderful frozen green pea, they all taste great.

Provided by IslandGirl

Categories One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sugar snap peas
1/2 lb dried capellini
1 clove garlic, minced
2 tablespoons butter or 2 tablespoons olive oil
1 tablespoon lemon, zest of
4 teaspoons lemon juice
1/3 cup slivered fresh mint leaves
1/2 cup creme fraiche or 1/2 cup sour cream

Steps:

In a 5 quart pan, bring 2 or 3 quarts water to a boil.
Clean stem ends and strings from peas.
Rinse and drain.
When water boils, add pasta, pushing it down into the water.
Cook until almost tender to bite, about 3 minutes.
Add peas and cook until they turn bright green, about 2 minutes.
Drain peas and pasta through a colander.
In a large pan, combine garlic and butter over high heat, stirring until butter melts.
Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
Add about 2 t.
of the lemon zest, 2 T.
of the lemon juice, and about 1 T.
of the mint to the pan, mix.
Serve the pasta mix in wide pasta bowls, swirling to make a well in the center.
Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice.
Add salt and fresh ground pepper to taste.