Photo: Pappardelle With Snap Peas Recipe
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
Directions
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
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
Photograph by Antonis Achilleos
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By madisonk726
on September 18, 2012
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I never make a meal where you have to chop up items and do prep work, but I saw this and thought I would give it a try. My boyfriend normally does all the cooking but I thought I would venture out and I'm so glad I did. This is absolutely incredible and so light too! Highly recommend this dish to anyone!
By Perkyblue
on September 07, 2012
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I didn't have chives, the right kind of pasta (I used fettuccine., or the right kind of cheese (I used parmesan., but this was really good and super-easy. Even my very picky 8-year-old (who was disappointed when he realized that when I said we were having pasta for dinner, I didn't mean regular spaghetti liked it more than most new recipes I spring on him. I definitely agree with the commenter who suggested serving this along with scallops. That's what I did, and not only would this be a meagre main dish on its own, but the scallops were a perfect complement.
I was really worried that the large amount of parsley would overwhelm the dish and that the jalapeno would add too much heat for the kids, but everything turned out fine. In fact, if I make this again, I'm going to add some shallot and maybe even experiment with a hotter kind of pepper if I ever make this just for my husband and myself.
By aoshilady
SoCal
on April 07, 2012
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This was so yummy but i didn't have a lot of the ingredients to improvised with regular frozen peas green onions instead of the shallots and chives and mozzarella for the ricotta salata. Oh and i added half a red bell-pepper to the veggie saute part. My family really liked it.
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