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Source: Food and Wine Quick from Scratch

Fettuccine with Veal, Peas, and Mint
With the veal scaloppine, peas, and mint, this pasta is light and yet elegant. Buy frozen petit peas, which are easy to prepare.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
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2 tablespoons butter
2 tablespoons olive oil
1/2 pound veal scaloppine, cut into 1-by-1 inch strips
1 teaspoon salt
1 onion, chopped fine
2 tablespoons dry vermouth
1 cup canned low sodium chicken broth
1 cup heavy cream
1 cup frozen petite peas
3/4 pound fettuccine
1/4 teaspoon fresh ground black pepper
1/3 cup fresh mint, cut into thin strips

In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the veal and 1/4 teaspoon salt and cook for about 1 minute, turning, until just done. Remove the veal from the pan and set aside, covered, to keep warm.

Reduce the heat to moderately low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vermouth and then the broth and cream; bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Add the peas and heat through, about 1 minute. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.

In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes. Drain. Toss with the sauce, the pepper, the remaining tablespoon of butter, and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.

Wine Recommendation: A light and acidic vinho verde from Portugal or a sauvignon blanc from the Loire Valley in France, such as Pouilly-Fume, will mirror the refreshing flavor of the mint.

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Source: Food and Wine Quick from Scratch
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Source: Food and Wine Quick from Scratch
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