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Spring Pea and Garden Herb Fettuccine

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A delightful pasta dish featuring fresh peas and garden herbs in a creamy sauce, perfect for springtime meals.

Ingredients

Scale
  • 8 oz washed and cleaned English peas, blanched
  • ½ yellow onion, diced
  • 2–3 cloves garlic, roughly chopped
  • Zest and juice of 1 lemon, divided
  • 1 tbsp olive oil
  • 4 tbsp butter, divided
  • 1 lb fettuccine or tagliatelle
  • 2 tbsp kosher salt
  • 1 cup pasta water
  • 6 oz grated parmesan cheese
  • Salt and pepper to taste
  • 3 tbsp fresh chopped herbs (basil, dill, mint, thyme)
  • 7–8 borage flowers (if available)
  • 8 oz burrata or fresh mozzarella cheese
  • Pinch of sea salt

Instructions

  1. Prep Your Ingredients: Gather and prep all ingredients for a stress-free cooking process.
  2. Cook the Pasta: Boil salted water, add fettuccine, and cook until al dente, saving 1 cup of pasta water.
  3. Sauté the Aromatics: Heat olive oil and 2 tbsp butter in a skillet, sauté onion until translucent. Add garlic and cook for an additional minute.
  4. Add the Peas and Season: Incorporate blanched peas, a pinch of salt, pepper, and lemon juice to the skillet.
  5. Create the Sauce: Toss cooked pasta, remaining butter, reserved pasta water, lemon zest, and half the parmesan into the skillet.
  6. Add Fresh Herbs: Fold in fresh herbs and adjust seasoning as needed.
  7. Plate and Garnish: Use tongs to twirl fettuccine onto plates. Top with burrata, remaining parmesan, and borage flowers if available.

Notes

Serve hot with a side salad or garlic bread. Feel free to customize with additional veggies or proteins.

Nutrition

Keywords: pasta, spring recipe, garden herbs, fettuccine, vegetarian dish

Find it online: https://mapleladle.com/spring-pea-garden-herb-fettuccine/