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Fettuccine with Veal, Peas and Mint

Source: Quick from Scratch - Pasta
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
With the veal scaloppine, peas, and mint, this pasta is springlike, although you can make it year-round. Buy frozen petit peas, which are as good as – if not better than – what's usually available fresh and are a lot easier to prepare.
2 tablespoons butter
2 tablespoons olive oil
1/2 pound veal scaloppine, cut into 1-by-2-inch strips
1 teaspoon salt
1 small onion, chopped fine
2 tablespoons dry vermouth or dry white wine
1 cup canned low-sodium chicken broth or homemade stock
1 cup heavy cream
1 cup frozen petit peas
3/4 pound fettuccine
1/4 teaspoon fresh-ground black pepper
1/3 cup lightly packed mint leaves, cut into thin strips
Fettuccine with Veal, Peas and Mint Recipe at
In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all. Remove.

Reduce the heat to moderately low. Add the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vermouth and then the broth and cream; bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Add the peas and heat through, about 1 minute. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.

In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes. Drain. Toss with the sauce, the pepper, the remaining 1 tablespoon butter, and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.

Fresh Mint Flavor

Mint begins to lose flavor as soon as it's picked. Even if the bunch you're using looks fine, it may have been picked long enough ago so that the flavor is weak. Taste the sauce and, if you like, add more mint.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spring Pastas
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 754
Fat. Total: 48g
Fiber: 5g
Carbohydrates, Total: 57g
Sodium: 1066mg
% Cal. from Fat: 57%
Cholesterol: 134mg
Protein: 24g
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