Fettuccine with Veal, Peas, and Mint

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 pound veal scaloppine, cut into 1-by-2-inch strips
• 1 teaspoon salt
• 1 small onion, chopped fine
• 2 tablespoons dry vermouth or dry white wine
• 1 cup canned low-sodium chicken broth or homemade stock
• 1 cup heavy cream
• 1 cup frozen petit peas
• 3/4 pound fettuccine
• 1/4 teaspoon fresh-ground black pepper
• 1/3 cup lightly packed mint leaves, cut into thin strips

1. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.
2. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all.
3. Remove.
4. Reduce the heat to moderately low.
5. Add the remaining 1 tablespoon oil and the onion.
6. Cook, stirring occasionally, until translucent, about 5 minutes.
7. Stir in the vermouth and then the broth and cream; bring to a simmer.
8. Cook, stirring occasionally, until thickened, about 4 minutes.
9. Add the peas and heat through, about 1 minute.
10. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.
11. In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes.
12. Drain.
13. Toss with the sauce, the pepper, the remaining 1 tablespoon butter, and the mint.
14. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.

butter, olive oil, veal scaloppine, salt, onion, white wine, chicken broth, heavy cream, fettuccine, freshground black pepper, lightly packed mint leaves

Taken from www.foodandwine.com/recipes/fettuccine-with-veal-peas-and-mint (may not work)