Pappardelle With Snap Peas Recipe

Name: Pappardelle With Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 tablespoon extra-virgin olive oil; 3 tablespoons unsalted butter; 1 bunch scallions, cut into 1/2-inch pieces; 1/2 pound sugar snap peas, roughly chopped; 1 jalapeno pepper, seeded and minced; 1 cup roughly chopped fresh parsley; 1 bunch fresh chives, thinly sliced; 1/2 pound dry pappardelle pasta; 3/4 cup crumbled ricotta salata or grated pecorino cheese

Servings: persons

Kosher salt
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 bunch scallions, cut into 1/2-inch pieces
1/2 pound sugar snap peas, roughly chopped
1 jalapeno pepper, seeded and minced
1 cup roughly chopped fresh parsley
1 bunch fresh chives, thinly sliced
1/2 pound dry pappardelle pasta
3/4 cup crumbled ricotta salata or grated pecorino cheese

1
Bring a large pot of salted water to a boil.
2
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3
Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes.
4
Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
5
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes.
6
Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
7
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter.
8
Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes.
9
Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss.
10
Top with the remaining 1/4 cup cheese.
11
Per serving: Calories 409; Fat 18 g (Saturated 9 g); Cholesterol 32 mg; Sodium 451 mg; Carbohydrate 49 g; Fiber 5 g; Protein 14 g
12
Photograph by Antonis Achilleos

646

kcal

Calories

Fat

105

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 10 ingredients. The key ingredients include: Kosher salt, 1 tablespoon extra-virgin olive oil, 3 tablespoons unsalted butter, 1 bunch scallions, cut into 1/2-inch pieces, and more.

Yes, Pappardelle With Snap Peas 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.

Pappardelle With Snap Peas

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