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.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 499 (96%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 33.3g||167 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 137.4mg||42 %|
|Sodium 18.4mg||1 %|
|Potassium 234.2mg||6 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 3.6g|
|Protein 2.7g||4 %|
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Calories per serving: 520
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