Fettuccine with Veal, Peas, and Mint

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Ingredients

1. 2 tablespoons butter
2. 2 tablespoons olive oil
3. 1/2 pound veal scaloppine, cut into 1-by-2-inch strips
4. 1 teaspoon salt
5. 1 small onion, chopped fine
6. 2 tablespoons dry vermouth or dry white wine
7. 1 cup canned low-sodium chicken broth or homemade stock
8. 1 cup heavy cream
9. 1 cup frozen petit peas
10. 3/4 pound fettuccine
11. 1/4 teaspoon fresh-ground black pepper
12. 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. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all. Remove.
2. Reduce the heat to moderately low. Add the remaining 1 tablespoon 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.
3. 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 1 tablespoon butter, and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.