Fettuccine with Veal, Peas, and Mint Recipe

Name: Fettuccine with Veal, Peas, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.
2
Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all.
3
Remove.
4
Reduce the heat to moderately low.
5
Add the remaining 1 tablespoon oil and the onion.
6
Cook, stirring occasionally, until translucent, about 5 minutes.
7
Stir in the vermouth and then the broth and cream; bring to a simmer.
8
Cook, stirring occasionally, until thickened, about 4 minutes.
9
Add the peas and heat through, about 1 minute.
10
Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.
11
In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes.
12
Drain.
13
Toss with the sauce, the pepper, the remaining 1 tablespoon butter, and the mint.
14
Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 1/2 pound veal scaloppine, cut into 1-by-2-inch strips, 1 teaspoon salt, and more.

Yes, Fettuccine with Veal, Peas, and Mint falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Veal, Peas, and Mint

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