Fresh Pappardelle With Peas, Butter, And Parmigiano-Reggiano Recipe

Name: Fresh Pappardelle With Peas, Butter, And Parmigiano-Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1-1/2 oz. prosciutto rind; 2 cups lower-salt chicken broth; 1/4 cup extra-virgin olive oil; 1 oz. (2 Tbs.) unsalted butter; 1 medium leek, dark-green top removed, light part halved lengthwise, cleaned, and thinly sliced (1 cup); 6 medium scallions, trimmed and thinly sliced (1 cup); Freshly ground black pepper; 1 lb. fresh pappardelle pasta; 1 cup English peas, fresh or frozen; 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

Kosher salt
1-1/2 oz. prosciutto rind
2 cups lower-salt chicken broth
1/4 cup extra-virgin olive oil
1 oz. (2 Tbs.) unsalted butter
1 medium leek, dark-green top removed, light part halved lengthwise, cleaned, and thinly sliced (1 cup)
6 medium scallions, trimmed and thinly sliced (1 cup)
Freshly ground black pepper
1 lb. fresh pappardelle pasta
1 cup English peas, fresh or frozen
1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
1/4 cup chopped fresh flat-leaf parsley

1
Bring a large pot of well-salted water to a boil.
2
Combine the prosciutto rind and chicken broth in a 3-quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes to infuse the broth. Let the rind steep until ready to use the broth.
3
Meanwhile, in a 12-inch skillet heat the olive oil and 1 Tbs. of the butter over medium heat until the foaming subsides. Add the leek and scallions, season with 1/2 tsp. salt and 1/4 tsp. pepper, and cook, stirring often, until softened, about 8 minutes.
4
Add the pasta to boiling water and cook, stirring occasionally, until 1 minute under al dente.
5
Remove the prosciutto rind and add the broth to the skillet with the leeks and scallions. Bring to a boil and reduce by half, about 7 minutes. Stir in the peas and the remaining 1 Tbs. butter.
6
Using tongs, carefully transfer the pasta to the skillet, reserving the pasta water. Add the Parmigiano and parsley and toss well to combine. Season to taste with salt and pepper, adding some pasta water to loosen if necessary. Serve immediately with additional cheese.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 1-1/2 oz. prosciutto rind, 2 cups lower-salt chicken broth, 1/4 cup extra-virgin olive oil, and more.

Yes, Fresh Pappardelle With Peas, Butter, And Parmigiano-Reggiano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Pappardelle With Peas, Butter, And Parmigiano-Reggiano

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