Fresh Pea & Mint Fettuccine Pasta
Fresh Pea & Mint Fettuccine is a bright, creamy pasta dish that comes together in just 30 minutes using sweet peas, fragrant mint, lemon, and Parmesan. It is the perfect weeknight dinner that feels elegant without any fuss.
Equipment
- Large pot
- Large skillet
- Slotted spoon
- Box grater or microplane
- Colander
Ingredients
- 12 oz fettuccine pasta dried
- 2 cups fresh or frozen peas
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 3/4 cup Parmesan cheese freshly grated, plus more for serving
- 1 teaspoon lemon zest from about 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh mint leaves loosely packed, torn
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the peas to the boiling water and blanch for 60 to 90 seconds until bright green and just tender. Remove with a slotted spoon and set aside. Keep the water boiling.
- Add the fettuccine to the boiling water and cook according to package directions until al dente, about 9 to 11 minutes. Before draining, reserve 1 cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook gently for about 2 minutes until softened and fragrant but not browned.
- Pour the heavy cream into the skillet and let it simmer for 2 to 3 minutes until slightly thickened. Stir in the lemon zest, lemon juice, and about half of the Parmesan.
- Add the blanched peas to the sauce and stir to combine. Let them warm through for about 1 minute.
- Add the drained fettuccine directly to the skillet. Toss everything together over medium-low heat, adding splashes of reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
- Remove the skillet from heat. Fold in the fresh mint leaves and remaining Parmesan. Taste and adjust seasoning with salt, pepper, and an extra squeeze of lemon if desired.
- Divide the pasta among bowls. Top with additional Parmesan, a few fresh mint leaves, and a crack of black pepper. Serve immediately.
Notes
Use freshly grated Parmesan for the best melt and flavor. Pre-shredded cheese can make the sauce grainy. Add the mint only after removing the pan from heat to preserve its fresh, cool flavor. Do not skip salting your pasta water generously. Leftovers keep in the fridge for up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. This dish does not freeze well due to the cream sauce.