Buttered Snow Pea Fettuccine

Cook Time 30 minutes

Servings 2

Ingredients

125g egg noodle fettuccini

125g snow peas, end trimmed, stringy part removed and thinly sliced

100g salted butter

3 sprigs of marjoram

1 French shallot, thinly sliced

1 large handful of freshly grated Parmigiano Reggiano

Zest of 1 lemon

Splash of olive oil

Salt and pepper

Method

Bring a large pot of salted water to the boil. Add pasta to water and cook until just al dente.

Heat a large pan over a medium heat and add the butter and a tiny splash of olive oil. Once the butter bubbles add the shallots and marjoram, gently cook to sweat. Add the snow peas and toss in the flavoursome butter.

Add pasta and a good splash of the cooking water and toss. Add the lemon and parmesan and toss again to emulsify the sauce. Serve with cracked pepper and more parmesan.