This Smashed Lemony Pea Fettuccine with Mint and Macadamia Nuts is a symphony of simple, fresh flavours. The smashed peas work well with fettuccine but could be paired with any other pasta.
Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne
- 250g frozen baby peas
- zest and juice of one lemon
- 1 clove garlic, grated
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 500g dried fettuccine
- 200g goat’s feta, roughly chopped
- 1/2 cup fresh mint leaves
- 1/4 cup macadamia nuts, roughly chopped
- 1 tbsp chilli flakes
- extra virgin olive oil, to serve
Place peas in a heatproof bowl and top with boiling water. Leave for 5 minutes then drain. Using a fork, squash peas until they are roughly smashed but not mashed. Add lemon zest and juice, garlic, salt and pepper. Stir to combine.
Cook fettuccine according to the packet instructions. Drain and toss with a little olive oil, then place in a large bowl. Add peas, feta and mint leaves to pasta and toss to combine. Top with macadamia nuts and serve with a sprinkle of chilli flakes and a drizzle of olive oil.