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Lemon Fettuccine with Carrot 'Noodles,' Spring Peas and Feta
Servings 4 - 8
Ingredients
- 1 pound fettuccine cooked
- 5 – 7 medium carrots peeled and spiralized (about 3 cups)
- 2 cups English spring peas shelled* or thawed if frozen
- ½ red onion halved and thinly sliced (about 1 cup)
- 1/3 cup fresh lemon juice from 1 large lemon
- ½ cup Italian flat leaf parsley loosely packed & coarsely chopped
- 1/3 – 1/2 cup fresh feta cheese 6 – 8 ounces, crumbled
- 2 Tablespoons extra light olive oil
- 1 teaspoon salt plus more salt and pepper to taste
Instructions
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Bring a pot of salted water to boil and cook fettucine according to directions on package.
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Peel and spiralize carrots.
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Shell or thaw peas (if frozen).
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Thinly slice the red onion.
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Juice 1 large lemon to get approx. 1/3 cup (or more) of juice.
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Chop up about ½ cup parsley.
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Crumble feta cheese.
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When pasta is cooked, drain completely, place in a large serving bowl and toss with olive oil. Then add carrot ‘noodles’, peas, red onion, lemon juice, and parsley, and toss together.
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Crumble feta cheese on top, add fresh cracked pepper and more parsley to garish if you wish, and serve.
Recipe Notes
*Definitely peel the carrots before spiralizing them or the carrot ‘noodles’ will look dirty.
*1 pound of fresh English peas = approx. 1 – 1¼ cups shelled peas