Fettuccine de Ervilha

Fettuccine de Ervilha is a delightful Brazilian gluten-free pasta dish that features fresh pea puree, creating a vibrant green color and a sweet, earthy flavor. This dish is not only visually appealing but also packed with protein and nutrients, making it a wholesome meal option.

Ingredients

• Gluten-free fettuccine pasta - 150 grams
• Fresh or frozen peas - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Vegetable broth - 100 ml
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish

Steps

1. Cook the gluten-free fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
3. Add the peas to the saucepan and pour in the vegetable broth. Cook for about 5-7 minutes until the peas are tender.
4. Transfer the pea mixture to a blender or food processor. Blend until smooth, adding salt and pepper to taste.
5. In the same saucepan, combine the cooked fettuccine and the pea puree, tossing to coat the pasta evenly.
6. Serve the fettuccine de ervilha warm, topped with grated Parmesan cheese and garnished with fresh basil leaves.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from peas, supporting muscle growth and repair.
• Rich in fiber, promoting digestive health and satiety.

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