Fettuccine with Spring Pea Sauce


This sauce defines what the first signs of Spring mean to me. The art of shelling peas is not lost on a hurried mom, and I savor the few weeks we have of sweet, fresh peas that require only a bowl, a companion and a few rays of sunshine on the patio. Enjoy this dish, but savor the prep that goes alongside it.



Fettuccine with Spring Pea Sauce

  • 2 cups English shelling peas (fresh peas)
  • 1/2 Yellow onion, thinly sliced
  • 1 Shallot
  • 1 Garlic clove
  • 1 Fennel bulb, thinly sliced
  • 2 cups Fresh spinach
  • 1 tsp Fresh marjoram
  • 1/3 cup Olive oil
  • 1 Lemon, juiced
  • Shaved parmesan
  • Salt and pepper, to taste
  • 1 lb. Fettuccine (though this recipe makes enough sauce for 2 lbs. pasta)


Fettuccine with Spring Pea Sauce

  1. Blanch the peas in boiling, salted water for 1 minute. Shock by placing in cold water and set the peas aside.
  2. Sweat the onions in a pan with a little butter until they look translucent. Add the spinach and fennel and cook for another 4-5 minutes, or until the fennel is tender. Add the shallots, garlic, half the peas and marjoram and cook another 2-3 minutes.
  3. Puree everything but the remaining peas and return back to the pan, adding the oil and lemon juice, salt and pepper to taste, and remaining peas. Keep the heat off until the pasta is nearly cooked.
  4. Cook your pasta al dente, warming the sauce back up with 1/2 cup of the pasta cooking water. Pick your pasta with tongs and toss them into the warm sauce in the pan. Serve immediately with shaved parmesan.