Fettucine with Peas, Pecorino, Chili and Mint

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Fettucine with Peas, Pecorino, Chili and Mint


By Monish Gujral Published: April 16, 2013

  • Yield: 1-2 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]



  1. Before cooking the pasta, add 2 cups shelled peas to the pot of boiling water and cook until tender for 3 to 5 minutes; remove.
  2. Cook 1 tbsp minced fresh hot chilli (like Thai) and the peas in 2 tbsp olive oil over medium heat, add salt and pepper to taste stirring occasionally, for a minute or two.
  3. Toss with Fettucine, 1/2 cup chopped mint and 1/2 cup grated parmesan cheese. Garnish with mint and pecorino.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: Food Bytes "Pasta Passion" by Monish Gujral in Sunday Stadard ;ew Indian Express | Monish Gujral's Blog

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