2 1/8 cup (480 g) 1 lb sugar snap peas
480 g (1 lb) dried fettuccine
2 tbsp extra-virgin olive oil
360 ml (12 fl oz) 1 1/2 cups double (heavy) cream
120 g (4 oz) fontina cheese, grated
1 handful toasted hazelnuts (filberts)
salt and pepper
480 g (1 lb) dried fettuccine
2 tbsp extra-virgin olive oil
360 ml (12 fl oz) 1 1/2 cups double (heavy) cream
120 g (4 oz) fontina cheese, grated
1 handful toasted hazelnuts (filberts)
salt and pepper
method
1. Trim the tops and tails of the sugar snap peas and remove the strings on the sides.
2. Bring a large saucepan of water to the boil, add a little salt, the noodles and the sugar snap peas.
3. Cook for about 5 minutes, then drain and toss with the oil to prevent the noodles sticking.
4. Meanwhile, boil the cream in a pan for about 5 minutes, add the noodles with the sugar snap peas, and cook, stirring, for a couple of minutes.
5. Arrange on a platter, sprinkle with the fontina cheese, pepper to taste and the hazelnuts and serve immediately.
2. Bring a large saucepan of water to the boil, add a little salt, the noodles and the sugar snap peas.
3. Cook for about 5 minutes, then drain and toss with the oil to prevent the noodles sticking.
4. Meanwhile, boil the cream in a pan for about 5 minutes, add the noodles with the sugar snap peas, and cook, stirring, for a couple of minutes.
5. Arrange on a platter, sprinkle with the fontina cheese, pepper to taste and the hazelnuts and serve immediately.
serving amount
serves 6
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