Fettuccine with Spring Peas and Garrotxa

This recipe comes from Laura Werlin's book Cheese Essentials.

You may be perplexed when you see the word "Garrotxa." Although popular among cheese aficionados, this Catalonian cheese is only now becoming more widely available. It is not the least bit goaty but it does have the signature tanginess, which is why I chose it. The lemon juice and the tang from the crème fraîche play beautifully with the sweetness of the peas and the sweet/tart flavors in the cheese. This is a very light and refreshing pasta that celebrates spring along with one of the best cheeses in the world.

Ingredients

1 tablespoon plus ½ teaspoon
kosher salt
½ cup whole or 2% milk (do not use nonfat)
2 tablespoons butter
½ teaspoon sugar
1 cup shelled fresh peas (about 1 pound in the pod), or use frozen spring peas
8 large leaves red leaf lettuce, cut in half lengthwise, then finely sliced (make sure the lettuce is dry before using)
2 tablespoons fresh lemon juice
½ pound fettuccine
6 ounces crème fraîche
2 ounces Garrotxa cheese , finely grated, (or use goat gouda, Manchego, or aged Mahón)
1 tablespoon julienned lemon zest (a channel zester is the perfect tool for this)
2 ounces Garrotxa cheese, thinly shaved (a vegetable peeler works well)
Freshly ground pepper

Directions

Fill a 4-quart saucepan about halfway with water and add 1 tablespoon of the salt. Bring to a simmer.

In a large sauté pan, heat the milk and 1 tablespoon butter over medium heat until the butter melts. Add the sugar, ½ teaspoon salt, and peas. Turn heat to very low, cover and simmer for 10 minutes. Stir in the lettuce and lemon juice. The mixture will curdle a little; it will come together at the end. Cover and cook 5 minutes more. Keep warm.

Meanwhile, make the pasta. Bring the water to the boil, add the pasta, and cook according to the package directions, about 10 minutes, or until the pasta is tender but still offers slight resistance in the bite.

To assemble: Add the pasta, crème fraîche, grated cheese and remaining 1 tablespoon butter to the pea mixture and stir over high heat until the pasta is well coated and the mixture is piping hot. Transfer to a platter or individual plates. Sprinkle with lemon zest and top with the cheese shavings. Add pepper and serve right away.

Serves 4