fetuccine with peas, shallots and herbes

hands-on time: 20 mins
total time: 20 mins
serves 4

12 oz fettuccine (3/4 box)
1 10 oz package frozen peas
2 tbsp olive oil
6 shallots, sliced
kosher salt and black pepper
1/2 c grated pecorino or parmesan (2 oz)
1/2 c fresh flat-leaf parsley chopped
1/4 c fresh mint, chopped

Cook the pasta according to the package directions, adding the peas during the last 2 mins of cooking. Reserve 1/2 c of the pasta water, drain and return the pasta and peas to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots, 3/4 teaspoon salt and 1/4 tsp pepper and cook, stirring occasionally until soft, 3-4 mins

Toss the pasta and peas with the shallots, 1/4 c of the cheese and the reserved pasta water. Fodl in the parsley and mint. Sprinkle with the remaining 1/4 c of cheese and serve.