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5 from 1 vote

Pasta, Peas, and Parmesan Cheese

Tender fettuccine with peas, pepper, and a delicious cheese blend.
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: one pot, parmesan cheese, pasta, peas, quick and easy, romano cheese
Yield: 6
Calories: 331kcal
Author: Sweet Ordeal

Materials

  • 8 oz. fettuccine, (or similar, like tagliatelle or pappardelle)
  • 2 cups peas
  • 3/4 cup grated pecorino romano cheese
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. unsalted butter
  • 1 1/2 tsp. ground black pepper
  • 1/4 tsp. kosher salt
  • optional: fresh chopped parsley for topping

Instructions

  • In large pot, boil water. Add dry pasta and cook just until tender, approx. 11 minutes. Add peas to pasta 4 minutes before pasta is done cooking. Reserve 1 1/2 cups pasta water, then drain pasta and peas.
  • Meanwhile, grate and blend cheeses in small bowl. Set aside.
  • Once pasta is done and draining, heat butter, oil, salt and pepper in large pot on medium heat for 1 minute.
  • Add 3/4 cup of pasta water and allow to simmer for about 2 minutes. Sauce will thicken slightly.
  • Remove pot from heat, then add the pasta and peas. Stir in the cheese in batches. As the cheese melts, add more water, but only if necessary.
  • Top with optional fresh parsley. Enjoy!

Notes

Serves 6 as a side dish, probably more like 4 as a stand-alone meal.

Nutrition

Calories: 331kcal | Carbohydrates: 35g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 308mg | Potassium: 242mg | Fiber: 4g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 19mg | Calcium: 214mg | Iron: 2mg