Sweet Pea And Potato Pasta

Sweet Pea And Potato Pasta
Photo by Christopher Baker


  • ½ pound Yukon gold potatoes, cut into 1-inch pieces
  • 6 extra-virgin olive oil
  • 2 pounds garden peas in their pods (2 cups shelled)
  • ½ cup grated Parmesan
  • 12 ounces (3/4 box) fettuccine
  • Kosher salt and pepper
  • 6 scallions, trimmed and chopped

Cook the pasta according to the package directions. Drain the pasta, return it to the pot, and toss with 4 tablespoons 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 tablespoon salt and cook until tender, about 12 minute...

View full recipe at My Recipes


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