Pappardelle with Snap Peas

Ready in 1h

Food Network 30 min 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 Fresh parsley; Roughly chopped
1 Bunch Fresh chives; Thinly sliced
1/2 Pound Dry pappardelle pasta
3/4 Cup Ricotta salata or pecorino cheese; Crumbled/ Grated

Original recipe makes 4 Servings



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.

Alert editor   
Calories Per Serving: 520 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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