04.25.17

SPRING PASTA

spring pasta | designlovefest

few foods are as versatile and easy as pasta. when my college boyfriend said he was making me dinner it was most likely pasta with sauce from a jar which i was more than happy to partake in. although i don’t eat as much pasta as i did back in the day there is still a time and a place for it. i love this recipe because it’s really fast, you make the sauce from scratch and you could use a variety of veggies. we did peas, shallots and mint but you could easily swap in zucchini, asparagus, cauliflower, yellow squash, etc. spring is such an exciting time because the produce options are endless. the sauce for this was a simple combination of cream, parmesan cheese and eggs. three things that most people will have on hand and so easy that you have no excuse to use sauce from a jar. it also requires a very generous squeeze of lemon, don’t skimp on that part. you could even add a bit of lemon zest after plating if you’re feeling fancy – joanie

spring pasta | designlovefest
spring pasta | designlovefest
spring pasta | designlovefest
spring pasta | designlovefest

what you’ll need:
• 1 package fettuccine (ours was 8 servings) 
• 3 egg yolks
• 2 cups sugar snap peas (some shelled, some whole).
• 1 lemon
• 1/2 shallot thinly sliced
• 6oz (about 3/4 cup) heavy whipping cream
• 1 cup grated parmesan cheese
• 1 package burrata
• 1- 2 teaspoons salt
• 2 small handfuls of mint diced

spring pasta | designlovefest

• cook the noodles as directed on the box. drain the pasta but reserve 1/2 cup of the pasta water.

• to make the sauce whisk the egg yolks, heavy whipping cream, 1 teaspoon salt and parmesan until well mixed. pour the sauce over the pasta stirring until well combined, add the 1/2 cup of pasta water and squeeze juice of half a lemon on top. taste, add more salt if needed and set aside.

• in a separate pan, heat 1-2 tablespoons of olive oil on medium heat. lightly fry the thinly sliced shallots, 1-2 minutes or until translucent and starting to turn brown. add the sugar snap peas, cook an additional 2-3 minutes, add salt and set aside.

spring pasta | designlovefest
spring pasta | designlovefest
spring pasta | designlovefest

• to assemble, twirl a few nests of fettuccine on a plate. top with the peas with the shallots, a small scoop of burrata, garnish with parmesan, mint and a squeeze of lemon. enjoy!

spring pasta | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis
see more recipes here

3 COMMENTS

Add your own

    Nikki says:

    Omg, I have peas and tagliatelle pasta on hand right now, I think I need to make this tonight!

    http://www.shopthecoconutroom.com

    Eva says:

    Yum, yum, yum! This is my cup o’ tea. I love easy pasta recipes. Adding it to my cooking list!

    http://www.shessobright.com

    This look simple but so yummy. I really love it!

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