Fettuccine with Peas, Grated Zest of Lemon, Nutmeg, and Cream

 

1
tablespoon salt
2
tablespoons vegetable oil
1
pound fettuccine
5
tablespoons butter
1
cup heavy cream
Grated zest of 1 lemon (use the smallest holes on your grater)
1/4
teaspoon freshly grated nutmey
1
cup frozen peas, cooked
1/2
cup freshly grated Parmesan
 

 

In a kettle, bring 5 quarts water not quite to a boil and add the salt and vegetable oil.  Add the fettuccine, stir, and cook until al dente.

 

While the pasta is cooking, in a skillet large enough to hold the pasta, heat the butter over low heat.  Add the cream and continue to cook for 5 minutes, until the cream thickens slightly.

 

When the pasta is done, drain thoroughly and add it to the heated cream with the grated zest of lemon, peas, nutmeg, and Parmesan.  Mix thoroughly and cook for 3 minutes, making sure the pasta is well coated with the sauce and the peas have heated through, but are still crisp.  Serve immediately with a bowl of freshly grated Parmesan on the side. 

 

Serves 4 to 6.