Sweet Pea and Potato Pasta Recipe

Sweet Pea and Potato Pasta

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



  •   Prepare the pasta as stated in the package directions. Drain the pasta and toss with 4 tablespoons of the oil.
  •    Place the potatoes in a large pot, cover with water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.
  •     Shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Finish cooking, drain, and transfer to pasta pot.
  •     Stir in the scallions, ¼ cup Parmesan, remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper.
  •     Divide evenly among bowls and top with the remaining ¼ cup Parmesan.