Spring Pea and Garden Herb Fettuccine
Spring Pea and Garden Herb Fettuccine is a delightful and refreshing dish that perfectly captures the spirit of spring. This vibrant pasta showcases the sweetness of fresh peas and the fragrance of herbs, making it a stunning centerpiece for any meal. Its combination of creamy burrata and zesty lemon creates a harmony of flavors that dance on your palate, leaving you craving more.
Creating this dish is not only a pleasure for your taste buds but also a feast for the eyes. The lush green peas and colorful herbs come together in a beautifully rich and creamy sauce that envelops each strand of fettuccine, while the pops of borage flowers lend an elegant touch. Whether you are hosting a dinner party or simply cooking for yourself, Spring Pea and Garden Herb Fettuccine is guaranteed to impress with minimal effort.
Why make this recipe
Spring Pea and Garden Herb Fettuccine is a fantastic choice due to its seasonal ingredients that highlight the best of spring. Fresh peas, particularly English peas, are at their peak during this time, offering a sweetness that frozen varieties simply cannot match. This dish also allows for creativity; you can incorporate whatever herbs you have on hand, making it adaptable and accessible while still delivering bold flavors. It’s a meal that celebrates freshness, utilizing simple ingredients that come together beautifully into a comforting yet elegant pasta.
Moreover, preparing this fettuccine is an excellent way to hone your cooking skills without requiring extensive culinary expertise. The method is straightforward, focusing on luscious ingredients and techniques rather than complex processes. Plus, it can easily be scaled up for larger gatherings or tailored down for a cozy night in. Opting for homemade pasta or fresh store-bought fettuccine elevates the dish, offering a satisfying experience that is well worth your time.
How to make Spring Pea and Garden Herb Fettuccine
The cooking process for Spring Pea and Garden Herb Fettuccine begins by blanching the peas, ensuring they remain bright and vibrant. Next, you’ll sauté onions and garlic in a mixture of olive oil and butter, which creates a rich base for the sauce. Adding the cooked pasta to this mixture allows it to soak up all the flavors while the starchy pasta water helps to create a creamy consistency.
Incorporating fresh herbs and seasoning the dish with lemon juice and zests provides an extra layer of flavor, which is further enhanced by the creamy burrata cheese. The final step involves garnishing with more herbs and borage flowers for a beautiful presentation. The balance of creamy, savory, and zesty elements makes this dish not only a culinary delight but also an engaging cooking experience.
Ingredients
- 8 oz washed and cleaned English peas, blanched
- ½ yellow onion, diced
- 2-3 cloves garlic, roughly chopped
- Zest and juice of 1 lemon, divided
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 lb fettuccine or tagliatelle
- 2 tbsp kosher salt
- 1 cup pasta water
- 6 oz grated parmesan cheese
- Salt and pepper to taste
- 3 tbsp fresh chopped herbs – basil, dill, mint, thyme
- 7-8 borage flowers (if available)
- 8 oz burrata or fresh mozzarella cheese
- Pinch of sea salt
Directions
- Blanch peas and set aside for later use.
- Bring a large pot of water to a boil over high heat.
- In a large sauté pan, heat olive oil and 1 tbsp butter over medium heat.
- Add diced onions to the pan and sauté for 5-7 minutes or until translucent.
- Add chopped garlic and sauté for an additional 30 seconds.
- Remove from heat and add juice of ½ lemon. Stir, cover, and let sit.
- Chop herbs, grate parmesan, and place the remaining ingredients within arm’s reach next to the stovetop.
- Add 2 tbsp kosher salt to the pot of boiling water.
- If using fresh pasta, add it to the boiling water and cook for 2-3 minutes. If using dry pasta, cook two minutes shorter than the package instructions.
- While the pasta is boiling, build your sauce by adding 2 tbsp butter to the onions and garlic and heating over medium.
- Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of pasta water to the pan and stir to combine.
- Add the pasta to the sauté pan and stir to coat with the sauce.
- Add the remaining 2 tbsp butter, another ½ cup pasta water, and the juice of half a lemon to the pan. Stir to incorporate.
- Remove the pasta from heat. Slowly add parmesan cheese, stirring as you add.
- Finally, stir in the chopped herbs, blanched peas, and fresh cracked black pepper.
- Tear fresh burrata and place it on top of the pasta.
- Garnish with lemon zest, any remaining herbs, and a pinch of sea salt.
- Serve immediately.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
How to serve Spring Pea and Garden Herb Fettuccine
Serving Spring Pea and Garden Herb Fettuccine is an event in itself, as this dish is as much about presentation as it is about flavor. To serve, twirl the fettuccine elegantly on plates, ensuring each serving has an ample amount of peas and herbs. The creamy burrata should be placed on top, thanks to its soft texture, which will melt slightly into the warm pasta, creating a delightfully rich and comforting blend. Garnish with a sprinkle of fresh herbs, borage flowers, and a twist of lemon zest for a colorful finish.
Pair the dish with a crisp salad dressed simply with olive oil and vinegar to add contrast and balance. A glass of chilled white wine, such as Sauvignon Blanc or a light Pinot Grigio, complements the dish beautifully, enhancing the fresh flavors and making it a delightful meal for spring or summer dining. Don’t forget a few extra lemon wedges on the side for those who enjoy a zesty kick.
How to store Spring Pea and Garden Herb Fettuccine
To store any leftovers of Spring Pea and Garden Herb Fettuccine, allow the dish to come to room temperature before transferring it to an airtight container. It’s best to store the pasta without the burrata mixed in, as the cheese may become rubbery when reheated. Instead, add burrata fresh when serving leftovers to maintain its creamy texture. The stored pasta can be kept in the refrigerator for up to three days.
When reheating, place the pasta in a saucepan over low heat. Add a splash of reserved pasta water or a little olive oil to help rehydrate the dish and restore some of its creamy texture. Stir gently until heated through, but avoid overcooking, as it tends to become mushy. Enjoying this dish the next day can be just as satisfying, especially with the flavors having melded overnight.
Tips to make Spring Pea and Garden Herb Fettuccine
A few tips can elevate your Spring Pea and Garden Herb Fettuccine experience. Firstly, always use fresh, high-quality ingredients to maximize flavor. If you can find locally sourced English peas and fresh herbs, the dish will certainly taste more vibrant. Blanch the peas just until they are bright green and tender; overcooking can lead to a dull hue and loss of sweetness.
When it comes to herbs, feel free to mix and match based on what you have on hand. While the suggested herbs bring a delightful complexity to the dish, cilantro or parsley could also work if you prefer those flavors. Additionally, for a bit of heat, you can sprinkle in some red pepper flakes when sautéing the onions and garlic.
Texture can also play a vital role in enjoying this dish. If you prefer additional crunch, consider adding toasted pine nuts or pistachios on top just before serving. Their nutty flavor would harmonize well with the fresh peas and creamy cheese.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 610 kcal
• Protein: 22 g
• Carbohydrates: 60 g
• Fat: 32 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 602 mg
FAQs
Q: Can I make this dish vegan?
A: Yes, you can substitute the butter with plant-based alternatives and omit the cheese or replace it with a vegan cheese option.
Q: What if I can’t find fresh peas?
A: Frozen peas can be used as a substitute. They are convenient and work well in this recipe.
Q: Can I use another type of pasta?
A: Absolutely! While fettuccine is the focus here, any pasta variety such as penne or linguine can be substituted based on your preference.
Spring Pea and Garden Herb Fettuccine
Ingredients
Main Ingredients
- 8 oz washed and cleaned English peas, blanched
- ½ unit yellow onion, diced
- 2-3 cloves garlic, roughly chopped
- 1 unit lemon, zest and juice divided
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 lb fettuccine or tagliatelle
- 2 tbsp kosher salt
- 1 cup pasta water
- 6 oz grated parmesan cheese
- Salt and pepper to taste
- 3 tbsp fresh chopped herbs – basil, dill, mint, thyme
- 7-8 unit borage flowers (if available)
- 8 oz burrata or fresh mozzarella cheese
- Pinch of sea salt
Instructions
Preparation
- Blanch peas and set aside for later use.
- Bring a large pot of water to a boil over high heat.
- In a large sauté pan, heat olive oil and 1 tbsp butter over medium heat.
- Add diced onions to the pan and sauté for 5-7 minutes or until translucent.
- Add chopped garlic and sauté for an additional 30 seconds.
- Remove from heat and add juice of ½ lemon. Stir, cover, and let sit.
- Chop herbs, grate parmesan, and place the remaining ingredients within arm’s reach next to the stovetop.
Cooking
- Add 2 tbsp kosher salt to the pot of boiling water.
- If using fresh pasta, add it to the boiling water and cook for 2-3 minutes. If using dry pasta, cook two minutes shorter than the package instructions.
- While the pasta is boiling, build your sauce by adding 2 tbsp butter to the onions and garlic and heating over medium.
- Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of pasta water to the pan and stir to combine.
- Add the pasta to the sauté pan and stir to coat with the sauce.
- Add the remaining 2 tbsp butter, another ½ cup pasta water, and the juice of half a lemon to the pan. Stir to incorporate.
- Remove the pasta from heat. Slowly add parmesan cheese, stirring as you add.
- Finally, stir in the chopped herbs, blanched peas, and fresh cracked black pepper.
- Tear fresh burrata and place it on top of the pasta.
- Garnish with lemon zest, any remaining herbs, and a pinch of sea salt.
- Serve immediately.
