Ingredients:
375 g pack of fresh eggs
fettuccine
40 g butter
6 shallots or green onions finely chopped
1 ½ cups thickened cream
½ cup vegetable stock
500 g frozen peas
salt and pepper to taste
¾ cup parmesan cheese
1/3 cup mint leaves
Method:
Add pasta to boiling water. Cook for 3 to 4 minutes. Melt butter. Add onion and cook for 2 minutes. Add cream and stock, simmer for 2 minutes. Stir in peas, salt and pepper and mint. Drain pasta and fold through. Sauté with parmesan cheese. Serve in large bowls with crusty bread.