Fresh vegetable enhanced with just a touch of herbs and spices. One cup of peas contains nearly 100 percent of your daily need for vitamin C, 7 grams of fiber, and 45 percent of your daily need for bone-boosting vitamin K.
Jump to RecipeMethod :
- Bring a large pot of water to a boil over high heat and salt it. Add the shelled peas and cook for 3 to 5 minutes, or until tender. Remove the peas with a sieve. Add the tagliatelle to the boiling water.
- Meanwhile, put 2 tablespoons of the oil in a medium saucepan over medium heat. When the oil is hot, add the chile and peas, and cook, stirring occasionally, for 2 minutes.
- When the pasta is tender, drain it, reserving ¼ cup of the cooking water.
- Return the tagliatelle to the pot. Toss it with the remaining 1 tablespoon oil, the peas and chile, mint, and cheese. Add a bit of the cooking water, if you like, to wet the sauce. Serve garnished with more mint and cheese.
Tagliatelle With Peas
Fresh vegetable enhanced with just a touch of herbs and spices. One cup of peas contains nearly 100 percent of your daily need for vitamin C, 7 grams of fiber, and 45 percent of your daily need for bone-boosting vitamin K.
Ingredients
- Salt
- 2 cups shelled peas
- 1 pound tagliatelle use linguine or fettuccine as a substitute
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh hot chile such as Thai (wear plastic gloves while handling)
- ½ cup chopped fresh mint plus more for garnish
- ½ cup freshly grated Pecorino Romano cheese plus more for garnish
Instructions
- Bring a large pot of water to a boil over high heat and salt it. Add the shelled peas and cook for 3 to 5 minutes, or until tender. Remove the peas with a sieve. Add the tagliatelle to the boiling water.
- Meanwhile, put 2 tablespoons of the oil in a medium saucepan over medium heat. When the oil is hot, add the chile and peas, and cook, stirring occasionally, for 2 minutes.
- When the pasta is tender, drain it, reserving ¼ cup of the cooking water.
- Return the tagliatelle to the pot. Toss it with the remaining 1 tablespoon oil, the peas and chile, mint, and cheese. Add a bit of the cooking water, if you like, to wet the sauce. Serve garnished with more mint and cheese.