Easy Spring Fettuccine with Peas and Garden Herbs
Light fettuccine tossed with sweet peas, fresh garden herbs, garlic, lemon, and Parmesan, optionally garnished with toasted nuts for a vibrant spring pasta dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
12 ounces fettuccine
1 cup fresh or frozen peas
2 tablespoons olive oil or butter
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon fresh dill, chopped
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese
Optional: toasted pine nuts or slivered almonds
Instructions
- Cook fettuccine until al dente; reserve 1/2 cup pasta water and drain.
- Sauté garlic in olive oil or butter until fragrant.
- Add peas and cook until tender-crisp. Season with salt and pepper.
- Toss pasta with peas, adding reserved pasta water as needed.
- Stir in fresh herbs, lemon juice, and zest; toss gently.
- Sprinkle with Parmesan and optional nuts. Serve immediately.
Notes
Avoid overcooking pasta and peas; toss gently to preserve texture.