As the first hints of spring begin to grace our gardens, I can’t help but crave fresh and vibrant flavors that celebrate the season. Picture this: a bowl of delicate fettuccine elegantly tossed with blanched English peas and a medley of fragrant garden herbs. It’s like bringing the sunshine onto my plate!
The vibrant green of the peas is not just a feast for the eyes; the sweetness they bring perfectly complements the rich creaminess of burrata, making each bite a harmonious blend of taste and texture. This Spring Pea and Garden Herb Fettuccine is the antidote to fast food monotony, effortlessly transforming simple ingredients into a dish that transforms ordinary evenings into something special.
Whether you’re hosting a dinner party or just indulging in a well-deserved meal for yourself, this recipe is a delightful reminder of the beauty and joy that homemade food brings. So grab those fresh ingredients and let’s dive into this culinary celebration of spring!
Why will you love Spring Pea and Garden Herb Fettuccine?
Savor the freshness: This dish bursts with the vibrant flavors of spring, combining sweet peas and fragrant herbs that dance on your palate.
Easy to master: With simple steps and minimal ingredients, you’ll impress friends and family without the stress.
Creamy perfection: The addition of burrata elevates this dish, providing a rich, creamy finish that feels luxurious.
Versatile delight: Perfect for a cozy dinner at home or a fancy gathering, this pasta shines in any setting.
A nutrition boost: Packed with veggies, this fettuccine is a delicious way to include nutrient-rich ingredients into your diet.
Make sure to check out our guide on how to master fresh pasta techniques for even more flavor!
Spring Pea and Garden Herb Fettuccine Ingredients
For the Pasta
• Fettuccine or Tagliatelle – 1 lb; fresh pasta cooks quickly, keeping your meal light and airy.
• Kosher Salt – 2 tbsp; essential for flavoring the pasta as it cooks.
For the Sauce
• Olive Oil – 1 tbsp; adds a subtle richness without overpowering the fresh flavors.
• Butter – 4 tbsp, divided; brings a creamy texture to the sauce that enhances every bite.
• Yellow Onion – ½, diced; caramelizes beautifully, adding sweetness to the dish.
• Garlic – 2-3 cloves, roughly chopped; for that aromatic kick that brightens the sauce.
• Lemon Zest and Juice – Zest and juice of 1 lemon, divided; the acidity balances the creaminess of the burrata and adds a refreshing touch.
For the Vegetables and Herbs
• English Peas – 8 oz, blanched; they burst with sweetness and vibrant color in this Spring Pea and Garden Herb Fettuccine.
• Fresh Chopped Herbs – 3 tbsp (basil, dill, mint, thyme); their freshness elevates the dish, infusing it with garden goodness.
• Borage Flowers – 7-8, if available; they add a whimsical, colorful touch and a hint of cucumber flavor.
For the Topping
• Burrata or Fresh Mozzarella Cheese – 8 oz; the creamy richness makes each forkful feel indulgent and special.
• Grated Parmesan Cheese – 6 oz; enhances the savory depth of the dish with each sprinkle.
• Sea Salt and Pepper – to taste; to fine-tune the flavors and elevate your experience.
This delightful dish is just waiting for you to bring it to life in your kitchen!
How to Make Spring Pea and Garden Herb Fettuccine
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Blanch peas: Start by blanching your washed and cleaned English peas in boiling water for about 2 minutes until they are bright green. Drain and set aside to retain their sweetness.
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Boil water: Bring a large pot of water to a rolling boil over high heat. This is crucial for cooking the pasta perfectly!
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Heat oil and butter: In a large sauté pan, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until melted and gently bubbling.
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Sauté onions: Add the diced yellow onion and sauté for 5-7 minutes until they become translucent and fragrant. You’ll love the aroma as it fills your kitchen!
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Add garlic: Toss in the roughly chopped garlic and sauté for an additional 30 seconds until fragrant, but be careful not to burn it.
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Stir in lemon juice: Remove the pan from heat and add the juice of ½ lemon. Stir well, cover it, and let the mixture sit to infuse those lovely flavors.
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Prepare ingredients: While the flavors meld, chop your fresh herbs, grate the parmesan cheese, and arrange all remaining ingredients around your stovetop for ease of access.
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Salt the water: When the water is boiling, add 2 tablespoons of kosher salt. This will enhance the flavor of your pasta beautifully!
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Cook pasta: Add the fettuccine (or tagliatelle) to the boiling water. If using fresh pasta, cook for 2-3 minutes; if dry, cook two minutes shorter than the package instructions.
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Build your sauce: While the pasta is cooking, return to your sauté pan and add 2 tablespoons of the remaining butter to the onions and garlic, heating over medium.
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Combine pasta water: Just before transferring the pasta, ladle ½ cup of pasta water into the sauté pan and stir to combine with the butter and onion mixture.
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Toss pasta: Add the drained pasta to the sauté pan and gently stir to coat the fettuccine with the delicious sauce.
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Finish the sauce: Add the last 2 tablespoons of butter, another ½ cup of pasta water, and the juice of the remaining lemon half to the pan. Stir to combine everything evenly.
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Incorporate cheese: Remove the pasta pan from heat. Slowly sprinkle in the grated parmesan cheese, stirring constantly as you add it for that creamy cheese perfection.
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Mix in veggies and herbs: Stir in the blanched peas, fresh chopped herbs, and a pinch of pepper. Look at those vibrant colors!
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Top with burrata: Tear the fresh burrata or mozzarella and place it on top of your pasta creation, allowing it to melt slightly into the dish.
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Garnish: Finish it off with lemon zest, any remaining herbs, and a small pinch of sea salt for that final touch of flavor.
Optional: Add a sprinkle of extra parmesan cheese on top before serving for added richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spring Pea and Garden Herb Fettuccine
Fridge: Store your Spring Pea and Garden Herb Fettuccine in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to prevent condensation.
Freezer: For longer storage, freeze the pasta in an airtight container for up to 2 months. Consider separating portions for easier defrosting later.
Reheating: When ready to enjoy, thaw the fettuccine overnight in the fridge, then reheat gently in a pan with a splash of olive oil or reserved pasta water to maintain its creamy texture.
Serving Tip: Fresh herbs and a sprinkle of additional cheese upon reheating can revitalize the dish, making it taste like a fresh-cooked meal again!
Spring Pea and Garden Herb Fettuccine Variations
Feel free to let your creativity shine as you customize this delightful dish!
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Creamy Vegan: Substitute the burrata with cashew cream for a dairy-free creamy texture that is equally delicious.
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Pasta Swaps: Try using whole wheat or gluten-free pasta to cater to different dietary needs without sacrificing flavor.
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Herb Boost: Experiment with citrusy herbs like cilantro or parsley, bringing a refreshing twist to the classic flavor profile.
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Extra Protein: Add sautéed shrimp or grilled chicken for a heartier dish that’s perfect for protein lovers.
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Spicy Kick: Toss in red pepper flakes while cooking for a subtle heat that contrasts beautifully with the sweet peas.
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Nutty Flavor: Sprinkle toasted pine nuts or walnuts on top for an extra crunch and nutty flavor that enhances every bite.
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Zesty Lemon: Increase the lemon zest and juice for a brighter flavor that celebrates the freshness of spring even more!
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Colorful Veggies: Mix in colorful bell peppers or asparagus to add more vibrant vegetable goodness and a lovely crunch.
Get inspired, and don’t hesitate to make this dish your own!
Expert Tips for Spring Pea and Garden Herb Fettuccine
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Perfect Peas: Be careful not to over-blanch the peas; they should be bright green and tender but still crisp. This keeps their sweet flavor intact!
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Cooking Fresh Pasta: If you’re using fresh pasta, timing is key. Cook it just 2-3 minutes to avoid mushiness, allowing you to enjoy that delightful al dente texture.
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Creamy Sauce: Gradually adding the parmesan while stirring helps achieve a creamy consistency. Avoid adding it too quickly to prevent clumping.
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Balance Flavors: Taste before serving! Adjust with extra lemon juice or a sprinkle of sea salt to enhance the flavors—find that perfect balance for your Spring Pea and Garden Herb Fettuccine.
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Herb Variety: Feel free to mix and match fresh herbs according to your preference or what’s available, enhancing the dish’s freshness and aroma.
Make Ahead Options
These Spring Pea and Garden Herb Fettuccine are perfect for busy weeknights! You can blanch the peas and sauté the onion and garlic up to 3 days ahead, storing them in airtight containers in the refrigerator to preserve their freshness. Additionally, you can prepare your herbs and grate the parmesan in advance, ensuring quick assembly when it’s time to cook. When ready to serve, simply cook the pasta and combine it with the prepped ingredients, adding the remaining butter, lemon juice, and freshly incorporated cheese for that creamy touch. This not only saves you time but also keeps the dish just as delicious and vibrant as if you made it on the spot!
What to Serve with Spring Pea and Garden Herb Fettuccine?
Elevate your dinner experience with delightful accompaniments that balance flavors and textures perfectly.
- Garlic Bread: A crunchy, buttery delight that enhances the meal’s Italian essence, perfect for soaking up any leftover sauce.
- Arugula Salad: A fresh and peppery salad with lemon vinaigrette adds brightness, contrasting beautifully with the creamy fettuccine.
- Grilled Shrimp: Skewered shrimp infused with garlic and herbs brings a smoky depth, making it a delicious protein partner for the pasta.
- Roasted Asparagus: Tender, grilled asparagus spears lend a lovely crunch and subtle earthiness to your table, completing the spring theme.
- Lemon Sorbet: This refreshing, light dessert cleanses the palate after the creamy dish, rounding out your dining experience with a zesty finish.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio offers a refreshing sip that complements the bright flavors of your meal beautifully.
Incorporating these sides will transform your dinner into a heartfelt celebration, making it a delightful occasion for family and friends.
Spring Pea and Garden Herb Fettuccine Recipe FAQs
How do I select the best peas for this dish?
Choosing sweet, young English peas makes all the difference! Look for peas that are bright green, firm, and plump. Avoid any with dark spots or a dull color, as they may be overripe. Freshly shelled peas will provide the sweetest flavor and crisp texture.
What is the best way to store leftover Spring Pea and Garden Herb Fettuccine?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. Let the pasta cool to room temperature before sealing to prevent condensation, which can make it soggy. When ready to enjoy, just reheat gently!
Can I freeze Spring Pea and Garden Herb Fettuccine? How should I do it?
Yes, you can freeze it! To freeze, place the cooled fettuccine in an airtight container, separating portions for easier thawing. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat in a pan with a splash of olive oil or reserved pasta water.
What should I do if the sauce is too thick?
Not a problem! If your sauce ends up too thick, simply stir in a bit of reserved pasta water, starting with a tablespoon at a time, until you achieve the desired creamy consistency. This will help loosen it up without compromising flavor.
Are there any dietary considerations for this recipe?
Certainly! For a dairy-free option, you can omit the burrata and parmesan and substitute with nutritional yeast for a cheesy flavor. If allergies are a concern, double-check the specific ingredients used, especially with the fresh herbs and flowers, to avoid any potential trigger foods.
Can I use dried herbs instead of fresh in this fettuccine?
While fresh herbs truly shine in this dish, you can use dried herbs in a pinch! Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs used. Just keep in mind that dried herbs have a more concentrated flavor, so adjust according to your taste!
Spring Pea and Garden Herb Fettuccine for Fresh Flavor Lovers
Ingredients
Equipment
Method
- Blanch peas: Start by blanching your washed and cleaned English peas in boiling water for about 2 minutes until they are bright green. Drain and set aside to retain their sweetness.
- Boil water: Bring a large pot of water to a rolling boil over high heat.
- Heat oil and butter: In a large sauté pan, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until melted.
- Sauté onions: Add the diced yellow onion and sauté for 5-7 minutes until translucent.
- Add garlic: Toss in the roughly chopped garlic and sauté for an additional 30 seconds until fragrant.
- Stir in lemon juice: Remove the pan from heat and add the juice of ½ lemon. Stir well and let sit.
- Prepare ingredients: Chop fresh herbs, grate parmesan cheese, and arrange all remaining ingredients.
- Salt the water: When the water is boiling, add 2 tablespoons of kosher salt.
- Cook pasta: Add the fettuccine to the boiling water. Fresh pasta cooks for 2-3 minutes.
- Build your sauce: Add 2 tablespoons of remaining butter to the onions and garlic.
- Combine pasta water: Ladle ½ cup of pasta water into the sauté pan and stir.
- Toss pasta: Add the drained pasta to the sauté pan and gently stir to coat.
- Finish the sauce: Add last 2 tablespoons of butter, another ½ cup of pasta water, and juice of the remaining lemon half.
- Incorporate cheese: Sprinkle in grated parmesan cheese, stirring constantly.
- Mix in veggies and herbs: Stir in the blanched peas, fresh chopped herbs, and a pinch of pepper.
- Top with burrata: Tear the fresh burrata or mozzarella and place on top of the pasta.
- Garnish: Finish with lemon zest, remaining herbs, and a small pinch of sea salt.