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Fettuccine with Peas and Mint
- Kosher salt
- 6 oz. fettuccine or tagliatelle
- 2 Tbsp. extra-virgin olive oil
- 1 cup shelled fresh or frozen English peas, thawed
- 1 garlic clove, thinly sliced
- 1 small shallot, minced
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. unsalted butter
- 2 oz. Parmesan, finely grated (about 1 cup)
- 14 fresh mint leaves, thinly sliced
Directions:View on Bon Appetit
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