Name: Fettuccine with Veal, Peas and Mint
Yield: 4
Ingredients: 2 tbsp. butter -; 2 tbsp. olive oil -; 1/2 lb. veal scaloppine -; 1 tsp. salt -; 1 small onion -; 2 tbsp. dry vermouth or dry white wine -; 1 c. canned low-sodium chicken broth or homemade stock -; 1 c. heavy cream -; 1 c. frozen petit peas -; 3/4 lb. fettuccine -; 1/4 tsp. fresh-ground black pepper -; c. lightly packed mint leaves -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Fettuccine with Veal, Peas and Mint

1. 2 tbsp. butter -

2. 2 tbsp. olive oil -

3. 1/2 lb. veal scaloppine -

4. 1 tsp. salt -

5. 1 small onion -

6. 2 tbsp. dry vermouth or dry white wine -

7. 1 c. canned low-sodium chicken broth or homemade stock -

8. 1 c. heavy cream -

9. 1 c. frozen petit peas -

10. 3/4 lb. fettuccine -

11. 1/4 tsp. fresh-ground black pepper -

12. c. lightly packed mint leaves -

How to cook deliciously - Fettuccine with Veal, Peas and Mint

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Notes: 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.

5. Stage

Wine Recommendation: A light and acidic vinho verde from Portugal or a sauvignon blanc from the Loire Valley in France, such as Pouilly-Fumé, will mirror the refreshing flavor of the mint.