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Category: Main Course
Sweet Pea And Potato Pasta - TastyPlanner.com
Chef: Kate Torgersen
Easy Pasta
Recipe Source: Real Simple
Ingredients
12 ounces (3/4 box) fettuccine
6 extra-virgin olive oil
1/2 pound Yukon gold potatoes, cut into 1-inch pieces
2 pounds garden peas in their pods (2 cups shelled)
6 scallions, trimmed and chopped
1/2 cup grated Parmesan
Instructions
Cook the pasta according to the package directions. Drain the pasta, return it to the pot, and toss with 4 tablespoons of the oil.
While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.
Shell the peas.
When the potatoes have 2 minutes left to cook, add the peas to the pot.
Drain the vegetables and transfer to the pot with the pasta. Stir in the scallions, 1/4 cup Parmesan, the remaining oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Divide among individual bowls and top with the remaining Parmesan.
NUTRITION PER SERVING: CALORIES 659(35% from fat); FAT 26g (sat 5g); SUGAR 9g; PROTEIN 23g; CHOLESTEROL 10mg; SODIUM 985mg; FIBER 8g; CARBOHYDRATE 86g
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