Pappardelle with Spring Vegetables Recipe

Name: Pappardelle with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces pappardelle pasta; 1 cup frozen petite green peas; 2 tablespoons unsalted butter; 1 bunch radishes (about 8), halved or quartered if large; 2 tablespoons chopped shallot; Pinch of red pepper flakes; 5 cups baby spinach (about 3 1/2 ounces); 1 cup chopped mixed fresh herbs (such as parsley and chives); 1 teaspoon grated lemon zest, plus the juice of 1/2 lemon; Freshly ground pepper; 1/2 cup part-skim ricotta cheese

Servings: persons

Kosher salt
12 ounces pappardelle pasta
1 cup frozen petite green peas
2 tablespoons unsalted butter
1 bunch radishes (about 8), halved or quartered if large
2 tablespoons chopped shallot
Pinch of red pepper flakes
5 cups baby spinach (about 3 1/2 ounces)
1 cup chopped mixed fresh herbs (such as parsley and chives)
1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
Freshly ground pepper
1/2 cup part-skim ricotta cheese

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs.
3
Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.
4
Place the empty pot over medium heat and add the butter, swirling to melt.
5
Add the radishes, shallot and red pepper flakes.
6
Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes.
7
Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper.
8
Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
9
Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
10
Serve over the pasta.
11
Photograph by Antonis Achilleos

476

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.

How did you like this recipe?

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, 12 ounces pappardelle pasta, 1 cup frozen petite green peas, 2 tablespoons unsalted butter, and more.

Yes, Pappardelle with Spring Vegetables 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 Spring Vegetables

How did you like this recipe?

Frequently Asked Questions