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Lemon FettuccineA web-exclusive recipe from Italian Cooking and Livingfrom The Magazine Italian Cooking & Living, August/September 2006
This is an exceptionally easy and tasty end of summer favorite.
1/2 pound fresh peas, shelled
salt
3 tbsp unsalted butter
freshly grounded pepper
zest of 2 lemons, grated
2/3 cup heavy cream
1 pound fresh egg fettuccine
Prepare the peas: Bring a large pot of water to a boil, add salt and the peas and boil for 3 minutes. Using a slotted spoon or strainer, remove the peas and set them aside. Keep the water boiling.
In a deep skillet, over medium heat, warm the butter. Add the peas and season with salt and pepper. Add the lemon zest and cream and cook until the sauce come to a boil and thickens, about 5 minutes.
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Meanwhile, add the fettuccine to the pot of boiling water and cook until al dente. Drain the pasta an add it to the skillet. Toss the pasta with the sauce to coat evenly.
To serve, transfer the pasta to a warmer serving platter and serve immediately. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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