Fresh pasta is highlighted by a delicate sauce. This sauce recipe was adapted from Food and Wine, contributed by Alice Waters. I don’t think Alice Waters would make this swap… but, I used frozen peas instead of fresh, and fresh pasta instead of dried. I also modified the recipe by doubling the garlic, peas, and marjoram. Next time, a nice addition would be to add baby spinach with the noodles. I shaved the ricotta salata over the finished dish with a serrated vegetable peeler. Garlicky and good.
- 1/2 cup extra-virgin olive oil
- 4-8 large garlic cloves, thinly sliced
- 2 cups fresh (2 pounds unshelled) or frozen baby peas
- 1 pound fresh fettuccine
- Salt and freshly ground pepper
- 2 tablespoons coarsely chopped marjoram
- 3/4 cup crumbled or shaved ricotta salata or feta cheese (about 3 ounces)
- Heat the olive oil in a medium skillet. Add the garlic and cook over low heat, stirring, until very soft and golden, about 3 minutes. Remove from the heat.
- In a large saucepan of boiling salted water, blanch the peas in a strainer until just tender, about 3 minutes. Transfer the peas to a bowl.
- Add the fettuccine to the saucepan and boil until al dente, about 4 minutes. Drain the fettuccine, reserving 1/4 cup of the cooking water. Return the pasta to the saucepan and toss with the garlic oil, peas and reserved pasta water. Season with salt and pepper and sprinkle with the marjoram. Top with the cheese and serve at once.