Fettuccine With Peas And Mint
Updated October 10, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup shelled fresh peas
1 tablespoon butter
⅓ cup finely chopped onion
2 ounces prosciutto, finely minced
1 ½ cups heavy cream
2 tablespoons coarsely chopped fresh mint
¾ pound fresh fettuccine
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
57 grams carbs; 185 milligrams cholesterol; 667 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 24 grams saturated fat; 40 grams fat; 1 gram trans fat; 3 grams fiber; 586 milligrams sodium; 21 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Place the shelled peas in a sieve or a small colander and hold in the boiling water (with the rim of the sieve above the water so the peas do not float out) two to three minutes, to blanch the peas.
- Step 2
Heat the butter in a large skillet. Saute the onion and prosciutto for a couple of minutes, then add the peas and the cream. Bring to a simmer, add the mint and remove from heat.
- Step 3
Boil the fetuccine for one to three minutes (the softer it is the less time it takes), drain it and add it to the skillet with the sauce. Heat, stirring, season with salt and pepper to taste, sprinkle with cheese and serve.
Private Notes
Comments
Super Recipe. Dish came out extremely well. Substituted the prosciutto with Smoked Serbian Ham and also did not mince it but just sliced it. Doubled the quantity of the Ham. Highly recommended recipe 👍🏼