Boistfort Valley Farm
Community Supported Recipe Box

Two Peas in a Pasta

In place of fennel, you may use 1 medium leek (white and pale green parts only), rinsed well and finely chopped. Flat-leaf parsley can be used instead of savory: same measure, same treatment.


  • 1 medium bulb fennel, cleaned, core removed, and very thinly sliced
  • 1 tablespoon unsalted butter
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1 cup shelled fresh peas
  • 1/2 pound snow peas, trimmed and halved lengthwise
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 pound dried egg fettuccine nests
  • 1 Tbsp chopped Summer savory
  • finely grated parmesan to toss with pasta, plus additional for serving


dish: main
season: summer

Cook fennel (or leeks) in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes. Stir shelled peas into sauce and simmer 3 minutes. Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle savory (or parsley) and parmesan on top and toss again. Season with additional salt and pepper as desired.

Adapted from Gourmet, May 2001