Tuesday, August 25, 2009

Peas with Fettuccine, Basil & Sunflower Seeds

This recipe comes from Nigel Slater's Real Fast Food and is ready start to finish in less than 30 minutes. An amazing dish for how simple it is to prepare! I served this with grilled patty pan squash fresh from Brooke's Dad's Garden (thanks Mark!) and some fresh bread.

Serves 2


  • Fresh fettuccine for 2
  • 4 TBLS Olive Oil
  • 1 & 1/2 cups frozen peas
  • 1/3 cup sunflower or pumpkin seeds
  • 10 fresh basil leaves - torn into small pieces
  • 1 clove garlic - minced
  • Fresh black pepper to taste
  1. Toast the seeds on a baking sheet in a hot oven or under the broiler until their brown and fragrant. Set aside to cool a bit.
  2. Boil plenty of water for the fettuccine. When it's ready toss the noodles in with a little salt. Drain.
  3. While the water's boiling/noodles are cooking, heat up the olive oil in a skillet.
  4. Toss in the peas, minced garlic and basil and cook stirring frequently for about 7 minutes.
  5. Combine all of the cooked ingredients in a big bowl and toss, adding black pepper if you'd like.
  6. Enjoy!

1 comment:

  1. Sounds delish! Thanks for the recipe and email. :)

    Keep these veggie recipes coming!!