introduction
As spring arrives, the world outside transforms into a vibrant green paradise, reminding me of the joy of fresh ingredients. I fondly recall sun-drenched afternoons spent in my garden, picking peas and herbs with my family. This recipe for Spring Pea and Garden Herb Fettuccine captures that essence, bringing the freshness of spring right to your plate. Each bite is a celebration of the season, highlighting the delicate flavors of peas, bright herbs, and creamy burrata. It’s not just a dish; it’s a way to savor the warmth of spring and enjoy moments with loved ones, creating special memories around the table.
why make this recipe
You should make this Spring Pea and Garden Herb Fettuccine because it embodies the spirit of spring. It’s light, fresh, and packed with flavor, making it a perfect meal for any occasion. The combination of bright peas and fragrant herbs creates a colorful dish that delights the senses. Plus, it’s simple and quick to prepare, allowing you to enjoy a homemade meal without spending all day in the kitchen. You’ll love how the creamy burrata adds a touch of luxury, making every bite special.
how to make Spring Pea and Garden Herb Fettuccine
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 the peas and set them 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 of butter over medium heat.
- Add the diced onions to the pan and sauté for 5-7 minutes or until they are translucent.
- Add the chopped garlic and sauté for an additional 30 seconds, then remove from heat.
- Add the juice of ½ lemon to the pan. Stir, cover, and let it sit.
- Chop the herbs, grate the parmesan, and arrange the remaining ingredients next to the stovetop.
- Add 2 tbsp of kosher salt to the 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 of butter to the onions and garlic, heating over medium.
- Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of pasta water into the pan and stir to combine.
- Add the pasta to the sauté pan and stir to coat it with the sauce.
- Add the remaining 2 tbsp of butter, another ½ cup of pasta water, and the juice of half a lemon into the pan. Stir to incorporate.
- Remove the pasta from heat. Slowly add the parmesan cheese while stirring.
- Finally, stir in the chopped herbs, blanched peas, and fresh cracked black pepper.
- Tear the 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.
how to serve Spring Pea and Garden Herb Fettuccine
Serve the fettuccine warm, topped with torn burrata and a sprinkle of fresh herbs. It’s great on its own or alongside a simple green salad. For a special touch, add a glass of chilled white wine to elevate the meal.
how to store Spring Pea and Garden Herb Fettuccine
Store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, add a splash of water or olive oil to loosen the pasta. Gently heat it on the stove or in the microwave until warmed through.
tips to make Spring Pea and Garden Herb Fettuccine
- Use fresh peas when available for the best flavor and texture.
- Feel free to mix up the herbs based on what you have; just ensure to include basil for that classic taste.
- If you can’t find burrata, fresh mozzarella works well too, adding creaminess to the dish.
variation
You can add grilled chicken or shrimp for extra protein. Alternatively, for a vegan version, swap the butter with olive oil and use nutritional yeast in place of parmesan.
FAQs
Can I use frozen peas instead of fresh?
Yes, frozen peas are a great alternative and can be used without blanching.
What if I don’t have fettuccine?
You can substitute any pasta shape you have on hand, such as penne or spaghetti.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare some components ahead, like the sauce and blanched peas, to save time when serving.
Spring Pea and Garden Herb Fettuccine
Ingredients
Pasta and Base Ingredients
- 1 lb fettuccine or tagliatelle You can substitute with any pasta shape you have.
- 8 oz washed and cleaned English peas, blanched Fresh peas are preferred for best flavor.
- ½ cup kosher salt For boiling water and seasoning.
- 1 cups pasta water Reserved from cooking the pasta.
Flavor Enhancers
- ½ medium yellow onion, diced
- 2-3 cloves garlic, roughly chopped
- 1 tbsp olive oil For sautéing.
- 4 tbsp butter, divided
- 1 tbsp lemon zest From 1 lemon.
- ½ cup lemon juice Divided, juice from 1 lemon.
Cheese and Herbs
- 6 oz grated parmesan cheese Can substitute with nutritional yeast for a vegan version.
- 8 oz burrata or fresh mozzarella cheese Torn and served on top.
- 3 tbsp fresh chopped herbs – basil, dill, mint, thyme Feel free to mix up the herbs.
- 7-8 pieces borage flowers (if available)
Seasoning
- to taste Salt and pepper
- pinch sea salt
Method
Preparation
- Blanch the peas and set them 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 of butter over medium heat.
- Add the diced onions to the pan and sauté for 5-7 minutes or until they are translucent.
- Add the chopped garlic and sauté for an additional 30 seconds, then remove from heat.
- Add the juice of ½ lemon to the pan. Stir, cover, and let it sit.
Cooking
- Add 2 tbsp of kosher salt to the 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 of butter to the onions and garlic, heating over medium.
- Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of pasta water into the pan and stir to combine.
- Add the pasta to the sauté pan and stir to coat it with the sauce.
- Add the remaining 2 tbsp of butter, another ½ cup of pasta water, and the juice of half a lemon into the pan. Stir to incorporate.
- Remove the pasta from heat. Slowly add the parmesan cheese while stirring.
- Finally, stir in the chopped herbs, blanched peas, and fresh cracked black pepper.
Serving
- Tear the 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.