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Pasta with peas, pepper & parmesan


  • Cook the pasta in plenty of lightly salted, boiling water until al dente, adding the peas towards the end. Drain well.
  • Then toss the pasta and peas with the parmesan, parsley, butter and seasonings to taste.
  • Serve with a little more parmesan and parsley sprinkled on top.


  • 400 gm fettuccine
  • freshly ground salt & pepper
  • 16-20 sugar peas, topped & tailed
  • freshly grated parmesan
  • freshly grated parsley
  • a dollop of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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