Learn to Cook: Pasta Primavera

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Course Side Dishes

Ingredients in this Recipe

1 1/2 cups fresh (or frozen and thawed) green peas
1 pint cherry tomatoes, halved
1 pound fettuccine, cooked al dente, drained (reserving 3/4 cup liquid)
1/2 cup roughly chopped basil (optional)
1/2 pound button mushrooms, sliced
2 large spring (or 4 green) onions, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 cloves garlic, roughly chopped
3/4 cup grated Parmesan cheese
Salt and ground black pepper to taste

Recipe Preparation

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