Fettuccine, Linguine, or Elbow Pasta with Peas and Pesto

Name: Fettuccine, Linguine, or Elbow Pasta with Peas and Pesto
Yield: Makes 6 First-Course Servings or 4 Main-Course Servings
Ingredients: About 1 cup grated Parmigiano-Reggiano cheese; Pesto Sauce or 1 stick of butter, sliced; 12 ounces dried or 1 ½ pounds fresh fettuccine or linguine; Pepper; Salt; 1 tablespoon olive oil; 1 ½ pounds fresh baby peas in the shell, shucked, or one 10-ounce package frozen petite peas

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Unless fresh baby peas are in the market, thawed, frozen petite peas are your best choice here. By combining virtually any vegetable with pasta, you turn it into a polished first or main course. If you toss the pasta with good extra virgin olive oil or fresh cold butter, you will be pleased with the dish no matter which vegetable you use.

Ingredients

Main course
Starter
Pasta
Vegetarian

Ingredients

Method