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Tagliatelle with Mashed Peas and Pecorino

English peas, mashed with sauteed shallots, are dotted throughout the ribbons of pasta, providing sweetness against the rich backdrop.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, May 2015


  • 3 cups shelled green peas (from 3 pounds in pods), or 3 cups frozen peas, thawed
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 1 pound tagliatelle or fettuccine
  • 6 tablespoons unsalted butter
  • 1/2 cup finely grated Pecorino Romano


  1. Blanch fresh peas in a large pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to a colander with a slotted spoon. (If using frozen peas, skip this step.)

  2. Heat oil in a large skillet over medium. Add shallot and cook, stirring occasionally, until tender, about 3 minutes. Add peas and lightly mash with the back of a spoon. Season with salt and pepper.

  3. Meanwhile, return pot of water to a boil and cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain.

  4. Add pasta to skillet and cook, tossing to coat with pea mixture. Add butter and 1/2 cup pasta water; toss to evenly coat (adding more water if necessary). Top with cheese, season with pepper, and serve.


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