Roasted Garlic Fettuccine with Speck, Sweet Peas and Scallion Cream

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


1 lb. Pappardelle's Roasted Garlic Fettuccine
6 medium cloves garlic, divided
4 scallions bunches, green parts only, chopped
3/4 cup heavy cream
1/4 tsp. kosher salt
4 Tbsp. unsalted butter, divided
1-1/2 cups sweet peas
2 oz. thinly sliced speck (about 8 slices), torn into 2" strips
1 oz. grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup fresh mint, coarsely chopped
1 tsp. lemon zest, plus 1 tsp. fresh lemon juice (from 1 lemon)


  1. Smash 3 garlic cloves. Place scallions, cream, and smashed garlic in a small saucepan.
  2. Finely chop remaining 3 garlic cloves and set aside.
  3. Bring scallion mixture to a boil over medium-low heat. Reduce heat to low and let simmer, stirring occasionally, until scallions are crisp-tender and garlic is softened, about 10 minutes. Pour mixture into a blender. Secure lid and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 40 seconds. Stir in salt. Set aside.
  4. Cook pasta in a large pot of boiling water, stirring occasionally, until about 3 minutes under al dente, about 5-8 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
  5. While pasta cooks, melt 2 Tbsp. butter in a large skillet over medium heat. Add reserved 1 Tbsp. chopped garlic. Cook, stirring often, until softened and fragrant, about 1-2 minutes.
  6. Transfer pasta to skillet. Add scallion-cream mixture and peas to skillet. Increase heat to medium-high. Add 1/4 cup pasta water and cook, stirring constantly, until pasta is tender and sauce is loose and creamy, about 2 minutes. Remove from heat. Add speck, cheese, mint, lemon zest and juice, remaining 2 Tbsp. butter, and 1/4 cup pasta water, stirring until combined.
  7. Divide the pasta into dishes. Garnish with cheese. Serve and enjoy!