Made dinner for Stacey, who has been sick way too many weeks, and her family at their house. I know my way around their kitchen because I was her son’s first babysitter (he’s turning 10 this weekend) and later her daughter’s (now 7), too. (Being a part-time nanny in Palo Alto was a good thing if you were a freelancer following the dot.com bust layoff.)
I made a pasta recipe, Fettuccine With Peas, Shallots, and Herbs, from this month’s Real Simple.
Fettuccine With Peas, Shallots, and Herbs
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen peas
2 tablespoons olive oil
6 shallots, sliced
kosher salt and black pepper
1/2 cup grated pecorino or Parmesan (2 ounces)
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
1. Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup of the pasta water, drain, and return the pasta and peas to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
3. Toss the pasta and peas with the shallots, 1/4 cup of the cheese, and the reserved pasta water. Fold in the parsley and mint. Sprinkle with the remaining 1/4 cup of cheese and serve.
Nutrition Per Serving
Calories 515; Calories From Fat 109; Protein 23g; Carbohydrate 81g; Sugar 9g; Fiber 6g; Fat 12g; Sat Fat 3g; Sodium 698mg; Cholesterol 10mg
Real Simple, June 2009
Yummy and easy. Brendan liked the peas better than the noodles. Amelia liked the noodles better than the peas.
