Fettuccine with peas cream and pistachios
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?
- 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
Level of difficulty Easy
Cost Budget Friendly
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.
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.
When pasta is done, drain and combine with the peas sauce. Add lemon zest and toss everything well.
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.