Fettuccine with peas cream and pistachios
It's peas season in the Northern hemisphere! So, don't miss the occasion to cook them, better if in a creative way. The recipe we are going to show you today is very quick to make: shelling the peas takes the longest time! We made a peas cream to dress our fettuccine, adding a smoky note, with the smoked salmon, and a fresh note with the lemon zest. Finally, the crunchy element: pistachios crumbs. The result is extremely satisfying, even visually, do you agree?
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Ingredients
- 200 g shelled peas
- 2 spring onions
- 1 cup veg broth or water
- 100 g smoked salmon
- 1 lemon
- 30 g pistachios crumbs
- 1 handful lemon thyme leaves
- extravirgin olive oil
- sea salt
- black pepper
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Boil the peas and the onions into the broth or water: it will take 10 minutes. Meanwhile bring enough water to a boil and cook pasta al dente.
Step 2
When the peas are ready, mix them with an hand blender, together with the spring onions (throw away the remaining cooking liquid). You have to get a thick cream, non a liquid one. Season with salt and black pepper to your taste.
Step 3
When pasta is done, drain and combine with the peas sauce. Add lemon zest and toss everything well.
Step 4
Place pasta into the dishes and garnish with strips of smoked salmon. Finally add one handful of pistachios crumbs and a drizzle of extravirgin olive oil.
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