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Cuoche Clandestine

Fettuccine with peas cream and pistachios

By Cuoche Clandestine

It's peas season in the Northern hemisphere! So, don't miss the occasion to cook them, better if in a creative way. The recipe we are going to show you today is very quick to make: shelling the peas takes the longest time! We made a peas cream to dress our fettuccine, adding a smoky note, with the smoked salmon, and a fresh note with the lemon zest. Finally, the crunchy element: pistachios crumbs. The result is extremely satisfying, even visually, do you agree?

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Fettuccine with peas cream and pistachios 5 Pictures

Ingredients

  • 200 g shelled peas
  • 2 spring onions
  • 1 cup veg broth or water
  • 100 g smoked salmon
  • 1 lemon
  • 30 g pistachios crumbs
  • 1 handful lemon thyme leaves
  • extravirgin olive oil
  • sea salt
  • black pepper

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Fettuccine with peas cream and pistachios - Step 1

Boil the peas and the onions into the broth or water: it will take 10 minutes. Meanwhile bring enough water to a boil and cook pasta al dente.

Step 2

Fettuccine with peas cream and pistachios - Step 2

When the peas are ready, mix them with an hand blender, together with the spring onions (throw away the remaining cooking liquid). You have to get a thick cream, non a liquid one. Season with salt and black pepper to your taste.

Step 3

Fettuccine with peas cream and pistachios - Step 3

When pasta is done, drain and combine with the peas sauce. Add lemon zest and toss everything well.

Step 4

Fettuccine with peas cream and pistachios - Step 4

Place pasta into the dishes and garnish with strips of smoked salmon. Finally add one handful of pistachios crumbs and a drizzle of extravirgin olive oil.

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