Side Pannel
Pappardelle Pasta with Snap Peas
Pappardelle Pasta with Snap Peas
- Recipe Submitted by Stews on 06/12/2014
Category: Chick Peas, Pasta
Ingredients List
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 bunch scallions, cut into 1/2-inch pieces (about 1 cup of chopped scallions)
- 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 (about 3 tablespoons)
- 1/2 pound dry pappardelle pasta
- 3/4 cup crumbled ricotta salata
- ground pepper, to taste
Directions
1. Heat a large pot of salted water over high heat and bring to a boil.
2. While waiting for the pot to come to a boil chop your scallions, snap peas, jalapeno, parsley, and chives.
3. Add 1 tablespoon olive oil and 1 tablespoon butter to a large saute pan over medium-high heat.
4. Add the scallions, chopped snap peas, chopped jalapeno, and ¼ teaspoon salt. Cook for 4 minutes, stirring occasionally.
5. Transfer the mixture to a large bowl and add the parsley and chives.
6. When the pot of water is boiling, add the pappardelle and cook until al dente, about 6 minutes. Drain, reserving â…” cup of the cooking water.
7. Add the pasta to the large bowl with the vegetables and herbs, tossing to combine.
8. Add the reserved cooking water to the saute pan with 2 tablespoons of butter. Bring to a boil, whisking until the butter melts. Cook until the mixture reduces slightly, about 2 minutes.
9. Add the sauce to the large bowl and toss to combine. Sprinkle with ½ cup of crumbled cheese, season with pepper, and toss to combine. Top with the remaining ¼ cup cheese and serve.
2. While waiting for the pot to come to a boil chop your scallions, snap peas, jalapeno, parsley, and chives.
3. Add 1 tablespoon olive oil and 1 tablespoon butter to a large saute pan over medium-high heat.
4. Add the scallions, chopped snap peas, chopped jalapeno, and ¼ teaspoon salt. Cook for 4 minutes, stirring occasionally.
5. Transfer the mixture to a large bowl and add the parsley and chives.
6. When the pot of water is boiling, add the pappardelle and cook until al dente, about 6 minutes. Drain, reserving â…” cup of the cooking water.
7. Add the pasta to the large bowl with the vegetables and herbs, tossing to combine.
8. Add the reserved cooking water to the saute pan with 2 tablespoons of butter. Bring to a boil, whisking until the butter melts. Cook until the mixture reduces slightly, about 2 minutes.
9. Add the sauce to the large bowl and toss to combine. Sprinkle with ½ cup of crumbled cheese, season with pepper, and toss to combine. Top with the remaining ¼ cup cheese and serve.
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