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Fettuccine with Peas, Shallots & Herbs
Since soccer practice kept us in town an extra hour this afternoon, I needed a quick dinner. I hadn't made any plans ahead of time. I found this recipe on Real Simple's website, and I honestly can't recommend Real Simple magazine
 enough.I didn't have fettuccine so I substituted some kind of curly pasta. I also accidentally overcooked the shallots, but that was the only problem. This recipe is very quick and pretty good. I like cooking the peas with the pasta, it is a shortcut that just makes sense. We always use more Parmesan than recipes call for too.  Fettuccine with Peas, Shallots & Herbs from Real Simple magazine Serves 4 Hands-On Time: 20 minutes Total Time: 20 minutes 12 ounces fettuccine (3/4 box)1 10-ounce package frozen peas2 tablespoons olive oil2 shallots, slicedkosher salt and black pepper1/2 cup grated pecorino or Parmesan (2 ounces)1/2 cup fresh flat-leaf parsley, chopped1/4 cup fresh mint, chopped Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve ½ cup of the cooking 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, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes. Toss the pasta and peas with the shallots, ¼ cup of the cheese, and the reserved cooking water. Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.  related searches : Fettuccine
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