Method
To save time use the same Fest non stick casserole to boil the green peas and pasta. As green peas need more cooking time than Fettucine, you better cook green peas first and then add the pasta  so that they come out and strain together.1. Boil the green peasPut 4-5 liters of water in  Fest non-stick casserole for the pasta and add 2 tbsp. salt once the water boils. Add the frozen green peas first and after few minutes add the pasta , as it takes 10 minutes for the green peas to cook while Fettuccine only 6 minutes.2. Saute the onionCut the onion in the Fest Integra chopper. In Fest non-stick sautesse, heat the olive oil and put the onion to sauté for 3-4 ‘on medium heat.

3. Bring the fettuccines to a boil

Once finishing the onion saute, add the fetuccini to  Fest non-stick sautesse and stir. Let them boil together for 6 ‘(without lid, of course).

4. Finish the sauce

Add the cream to Fest’s non-stick sautesse with the sauteed onion. Stir for 1-2 minutes and add the pieces of ham, cheese and grated pepper (in our opinion you do not need salt since the parmesan is sufficiently salty) and leave on low heat until most of the liquid has evaporated.

5. Stir the pasta into the sauce

When the fettuccines with the green peas are ready, keep a cup of water from what they boiled and throw them in Fest’s non-stick sautesse with the sauce. Mix well and add about 50 ml. from the boiling water to bind the sauce perfectly.

Serve directly from Fest’s non-stick sautesse on plates with extra grated parmesan. In the second serving (which is for sure),  you will need to refresh them so that they are not dry. You will do this with the classic trick, pouring a few tablespoons of water over what you kept, stirring to let the moisture go everywhere. It will be like the first serving!

Source: Caruso.gr