Ingredients

• 350 g fresh egg fettuccine
• 250 g shelled peas
• 200 g cream for cooking
• 2 untreated lemons
• 40 g butter
• salt
• pepper

Find out how to prepare our recipe for lemon and pea fettuccine a tasty first course ideal for those who love egg pasta and the scents of springTo prepare the fettuccine with lemon and peas, boil the water for the pasta. Blanch the peas for 3 minutes, then collect them with a slotted spoon, drain and set aside. Wash the two lemons well, then grate their peel (only the yellow part). Fry the butter in a pan and flavor the peas. Meanwhile, cook the fettuccine. Salt and pepper the peas, add the lemon zest, mix and tie with the cream, which you will leave to thicken. Drain the fettuccine and then blow them for a few moments in the pan with the sauce, serving them immediately.

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