Fettuccine with Veal, Peas, and Mint

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

See more from
Food & Wine on Yahoo! Food

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1/2 pound veal scaloppine, cut into 1-by-2-inch strips
1 teaspoon salt
1 small onion, chopped fine
2 tablespoons dry vermouth or white wine
1 cup canned low-sodium chicken broth or homemade stock
1 cup heavy cream
1 cup frozen petite peas
3/4 pound fettuccine
1/4 teaspoon fresh-ground black pepper
1/3 cup lightly packed mint leaves, cut into thin strips

Nutrition Info

Per Serving

Calories: 728 kcal
|
Carbohydrates: 72 g
|
Dietary Fiber: 5 g
|
Fat: 39 g
|
Protein: 22 g
|
Sugars: 8 g

About: Nutrition Info

Cooking Directions

In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all. Remove.
Reduce the heat to moderately low. Add the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vermouth and then the broth and cream; bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Add the peas and heat through, about 1 minute. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.
In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes. Drain. Toss with the sauce, the pepper, the remaining 1 tablespoon butter, and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.

Yield: 4 servings

3. Still Hungry?

With the veal scaloppine, peas, and mint, this pasta is springlike, although you can make it year-round. Buy frozen petit peas, which are as good as - if not better than - what's usually available fresh and are a lot easier to prepare.

Notes:

Fresh Mint Flavor: Mint begins to lose flavor as soon as it's picked. Even if the bunch you're using looks fine, it may have been picked long enough ago so that the flavor is weak. Taste the sauce and, if you like, add more mint.

More Recipes Like This

More From Food & Wine

Technology in partnership with