Sweet Pea and Potato Pasta

By leejaywv

Ingredients

• 12 oz (3/4 box) fettucine
• 6 Tbsp extra-virgin olive oil
• 1/2 lb Yukon gold potatoes, cut into 1-inch pieces
• Kosher salt and pepper
• 2 lb garden peas in their pods (2 cups shelled)
• 6 scallions, trimmed and chopped
• 1/2 cup grated Parmesan

Details

Servings 4

Preparation

Step 1

Cook the pasta according to the package directions. Drain the pasta, return it to the pot, and toss with 4 Tbsp 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 Tbsp salt and cook until tender, about 12 min. Shell the peas. When the potatoes have 2 min 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 reamining oil, 3/4 tsp salt, and 1/2 tsp pepper. Divide among individual bowls and top with the remaining Parmesan.