Fettuccine Alfredo
Inspired by Food and Wine
Serves 4

1 cup shelled fresh peas
½ tbsp. butter
4 small spring onions or 6 scallions, white and pale green part only, sliced
1 cup part-skim ricotta cheese
½ cup Pecorino Romano cheese
¼ cup basil leaves, thinly sliced
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine or ¾ pound dried

Fill a small saucepan about half way full of water and bring to a boil.  Add a large pinch of salt and then add the peas.  Cook for 1 minute, then immediately drain and rinse with cold water.  Place peas in a large bowl.

Heat the same small saucepan over medium heat and add the butter.  Once the butter has melted, add the spring onions and a pinch of salt.  Sauté, stirring often, until softened, about 4 minutes.  Do not allow to brown.  Add the spring onions to the bowl with the peas.  Add the two cheeses and the basil to bowl as well.

Meanwhile, bring a large pot of water to boil and toss in a couple of tablespoons of salt.  Carefully add the pasta and cook until al dente.  Using tongs, scoop the pasta directly into the bowl with the vegetables and cheeses.  Ladle out about ¾ of a cup of cooking water and toss the pasta together until the cheeses have melted and created a sauce.  You may need more water if it seems too dry.  Toss well to incorporate everything together and serve hot.