Easy Fettuccini with Fresh Tomatoes and Green Peas

Easy Fettuccini with Fresh Tomatoes and Green Peas

I partnered with Barilla to develop this recipe and post. As always, my opinions remain my own. 

As a runner, I know how important carbohydrate is to my energy and stamina. I’ve tried low-carb running before, and I was exhausted. Not only that, but my form suffered a lot, putting me at risk for injury. I run on carbs, and many of you do, too. That’s why I partnered with Barilla to develop an easy pasta dish that takes advantage of fresh summer produce. It’s also easy to digest, so it will give you the energy you need on those longer runs, without the risk of stomach issues.

Even if you’re not training for anything – or you’re not even a runner – enjoy this easy fettuccini recipe as a make-ahead meal for busy weeknights. This gorgeous meal uses ripe tomatoes and fresh green peas, but don’t feel limited to those – feel free to customize it by adding whichever produce you’d like! Grating a bit of lemon zest into the pasta with the peas and tomatoes would also be delicious!

This fettuccini recipe can also easily be made vegan – just use all olive oil and no butter, and leave the cheese off!

Enjoy!

 

 

Easy Fettuccini with Fresh Tomatoes and Green Peas

Take advantage of summer's bounty with this super-easy and fast pasta dish! The sweet tomatoes and bright green peas make this pasta as beautiful as it is delicious.

Servings: 4
Ingredients
  • 1-454 gram package of Barilla fettuccini
  • 1 cup shelled fresh green peas
  • 2 cups cherry tomatoes halved
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 2 cloves large of garlic or 3 smaller ones, minced or microplaned
  • Pea shoots or arugula for garnish
  • Parmesan cheese grated
Instructions
  1. In a large pot, cook the fettuccini in boiling, salted water according to package directions. Drain and set aside.
  2. Melt the butter and olive oil together on medium-high heat in a large pan. Add the garlic and cook until slightly browned, around 1-2 minutes.
  3. Add the peas to the butter-oil mixture and sauté for one minute, then add the drained pasta and toss well to coat with the fats and to incorporate the peas.
  4. Pour the pasta and peas into a serving dish and mound the tomatoes on top. Sprinkle with pea shoots or arugula, and grate parmesan over the top.

Fettuccini with Fresh Tomatoes and Green Peas