We then added peas and sugar snap peas until tender before tossing in a handful of fresh herbs. A cream sauce coats the noodles and allows the spring vegetables to truly shine. Cook, relax, and enjoy!

What you’ll need:
8 oz sugar snap peas
2 cloves garlic
4 oz shallot
1 oz Pecorino Romano
3 oz fresh shelled peas
8 oz fettuccine
½ oz fresh parsley
¼ oz fresh tarragon
8 oz heavy cream
coarse salt
olive oil
freshly ground black pepper

Equipment:
large pot
grater or microplane
large skillet
colander

Recipe steps:

1. Prep ingredients
   Bring a large pot of salted water to a boil. Slice snap peas diagonally on the bias. Peel and finely chop garlic and shallot. Grate Pecorino.

2. Cook vegetables
   Heat 1 tablespoon oil in a large skillet over medium-high. Add snap peas, English peas, and shallot. Season with salt and pepper and cook until vegetables are barely tender, 3–4 minutes.

3. Add garlic
   Stir in garlic and cook until fragrant, 1 minute more.

4. Cook pasta
   Meanwhile, add half of the fettuccine to boiling water (reserve rest for another use) and cook until al dente, about 8 minutes. Reserve ½ cup pasta water and drain.

5. Add cream
   Remove parsley and tarragon leaves from stems then roughly chop leaves, leaving any small leaves whole. Reheat vegetables over medium. Add ½ cup cream (reserve rest for another use) and ⅔ of herbs and stir until warmed through.

6. Finish
   Add fettuccine and pasta water to skillet and toss to combine. Stir in ⅔ of the Pecorino. Season generously with salt and pepper. Serve with additional cheese and herbs sprinkled over the top. Enjoy!

See what else is cooking this week!