Fettucine with Peas and Fresh Mint

By JohnHanrahan

Ingredients

• 12 ounces fettuccine (3/4 box)
• 1 10-ounce package frozen peas
• 2 tablespoons olive oil
• 6 shallots, sliced
• kosher salt and black pepper
• 1/2 cup grated pecorino or Parmesan (2 ounces)
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh mint, chopped

Preparation

Step 1

Cook pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup of the pasta water, drain, and return the pasta and peas to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.

Toss pasta and peas with the shallots, 1/4 cup of the cheese, and the reserved pasta water. Fold in the parsley and mint. Sprinkle with the remaining 1/4 cup of cheese and serve.