The fresh veggies remind me of being outside doing wholesome things. Or maybe I just really like cream and parmesan cheese, and so that makes me happy. No matter, whether you’re an introvert or an extrovert, you’re cooking for a crowd or just for yourself on a random weeknight, this is sure to please. And yes, it’s basically a variation on this recipe with kale, but I’m making it with broccoli these days, so I thought I’d re-share. I hope everyone enjoys their weekends!
Creamy Lemon Fettucine with Peas and Broccoli
Serves 2-3.
- 1 TBS butter
- 1 large shallot, sliced into half circles
- 1/4 c. heavy cream
- juice from 1 lemon (3 TBS)
- 1/3 c. grated pecorino romano
- 2 medium heads broccoli, cut into bite-sized florets
- 1 1/2 c. frozen peas
- fresh black pepper
- 1/2 lb. fettucine
- Bring a large pot of salted water to a boil. When it reaches a boil, add broccoli florets, and cook for 2-3 minutes, until stems are tender when pierced with a fork. Use a slotted spoon or skimmer to remove broccoli and set aside. Add pasta to boiling water and cook until al dente.
- In a large pan, melt butter, and sautee shallot over medium heat for 3-4 minutes. Add peas, cooked broccoli, cream and lemon juice to pan and stir to incorporate. Turn heat to low, and cook for 3-4 minutes, allowing the flavors to meld. If cream starts to bubble, turn down heat. Just before pasta is ready add the romano cheese to the sauce and stir until melted, then grate black pepper over the sauce. Remove from heat. Plate pasta then spoon the sauce and vegetables on top. Finish with additional grated pecorino romano.
Dining and Cooking