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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


  • 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


  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.