Creamy Lemon Fettucine with Peas and Broccoli

Last but not least – peas and cream and pasta. I know it’s overdone, but seriously, it’s so good. Quick to make, comforting to eat, and at least there’s a little bit of green on your plate. Peas are good for that.

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.