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Fettuccine with Peas and Chives

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Cracked Pepper Fettuccine with Peas and Chives

Serves 4

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Kosher salt

1 pound cracked pepper fettuccine – You can find cracked pepper fettuccine from Flour City Pasta in Rochester

4 tablespoons extra-virgin olive oil

2 cups shelled fresh peas

2 garlic cloves, thinly sliced

2 small shallots, minced

1⁄4 teaspoon freshly ground black pepper

4 tablespoons (1⁄2 stick) unsalted butter

1 small bunch fresh chives, thinly sliced

1 cup fresh ricotta cheese

Freshly ground black pepper

Bring 3 quarts of water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, just until the noodles are tender. Drain, reserving a cup of the pasta cooking water.

Heat the oil in a large skillet over medium heat. Add peas, garlic and shallots and cook, for 1 minute, stirring well. Add the reserved pasta water and bring to a simmer.

Transfer pasta to skillet with peas and shallot, tossing until the sauce thickens and coats the pasta, about a minute. Add butter and remove pan from heat. Stir the noodles until butter is melted. Sprinkle in chives and season to taste with salt. Divide amongst 4 bowls and give each bowl a dollop of the fresh ricotta and a sprinkle of the ground pepper.

This recipe originally appeared in our Spring 2012 issue. For another recipe from that issue, click here.

1 thought on “Fettuccine with Peas and Chives”

  1. Pingback: Strawberry Rhubarb Conserve | Edible Finger Lakes

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