Fettuccine with Peas, Green Onions, and Mint
added 03/07/08
Serves 4
A springtime dish that features brilliant green,
sugary little peas and new onions. The pasta is tossed in saffron-tinted
butter for a brightly colored, creamy finishing touch.
Small pinch of saffron threads or saffron powder
6 Tbs. unsalted butter, at room temperature, divided
6 green onions, trimmed and cut into rings
Salt, to taste
1-1/2 lbs. fresh peas, shelled, or 1-1/2 cups frozen
peas
Water
1 Tbs. chopped mint leaves
3/4 lb. fresh fettuccine
Freshly ground black pepper
Freshly grated imported Parmesan cheese
Soak the saffron in a very small bowl with 2 tablespoons
hot water while you prepare the sauce.
Combine 4 tablespoons of the butter, the green onions,
and salt to taste in a medium sauté pan. Cook over low heat
until the onions are tender. Add the peas and 1/2 cup water, and
cook over low heat until the peas are tender, stirring gently from
time to time. Stir in the mint and keep warm. Combine the remaining
butter and the saffron water in a warm pasta serving bowl.
Meanwhile, cook the fettuccine in abundant salted
boiling water. Drain, leaving water dripping from the strands. Place
the pasta in the serving dish, add the sauce, and gently toss. Serve
sprinkled with pepper and Parmesan cheese.
—Verdura, by Viana LaPlace
- flagged
