Pappardelle With Snap Peas

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


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. 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.
  2. 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.
  3. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Pasta, Pancetta and Peas

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Orzotto with Peas

Peas Portuguesa

Peas and Rice

Parmesan Peas

Parmesan Peas

Sesame Snap Peas

🤤 More Drool-Worthy Recipes