Tagliatelle with Peas, Chili, and Mint

Even though this dish contains no meat, it still provides 15 grams of protein. The surprising source: peas, which are also rich in iron, vitamin C, and vitamin K, a nutrient that's key for healthy bones.
Tagliatelle with Peas, Chili, and Mint
Tagliatelle with Peas, Chili, and Mint

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups shelled peas

  • 1

    pound tagliatelle (use linguine or fettuccine as a substitute)

  • 3

    tablespoons olive oil

  • 1

    tablespoon minced fresh hot chili (such as Thai)

  • 1/2

    cup chopped fresh mint, plus more for garnish

  • 1/2

    cup freshly grated Pecorino Romano cheese, plus more for garnish

Directions

Bring a large pot of salted water to a boil. Add the shelled peas and cook for 3 to 5 minutes, or until tender. Remove the peas with a sieve. Add the tagliatelle to the boiling water. Meanwhile, put 2 tablespoons of the oil in a medium saucepan over medium heat. When the oil is hot, add the hot chili and peas, and cook, stirring occasionally, for 2 minutes. When the pasta is tender, drain it, reserving 1/4 cup of the cooking water. Return the tagliatelle to the pot. Toss it with the remaining 1 tablespoon oil, the peas and chili, mint, and cheese. Add a bit of the cooking water, if you like, to wet the sauce. Serve garnished with more mint and cheese.

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