Pea Pappardelle Pasta

Name: Pea Pappardelle Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 oz fresh sugar snap peas, stringed; 8 oz egg pappardelle or fettucine; 1 cup frozen green peas, thawed; 3 tbsp extra-virgin olive oil; 1 tsp grated lemon rind; .25 tsp black pepper; 1/8 tsp crushed red pepper; 2.5 oz grated pecorino romano (about 2/3 cup)

3 steps

Prep:20minCook:30min

You can prepare the peas and the lemony dressing ahead of time, then toss it with the warm pasta and finish ingredients just before serving.

Updated at: Thu, 17 Aug 2023 05:31:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories418.4 kcal (21%)

Total Fat17.4 g (25%)

Carbs50.7 g (20%)

Sugars4.7 g (5%)

Protein15.2 g (30%)

Sodium261.3 mg (13%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 ozfresh sugar snap peas

stringed

8 ozegg pappardelle

or fettucine

1 cupfrozen green peas

thawed

3 Tbspextra-virgin olive oil

1 tsplemon rind

grated

¼ tspblack pepper

⅛ tspcrushed red pepper

⅔ cuppecorino romano

grated

Instructions

Step 1

Bring a large pot of water to a boil over high. Add snap peas, and cook until bright green, about 1 minute. Using a slotted spoon, place snap peas in a bowl of ice water; cook for 4 minutes or until al dente, adding green peas during the last 30 seconds. Drain and cool for 5 minutes.

fresh sugar snap peas6 oz

egg pappardelle8 oz

frozen green peas1 cup

Step 2

Drain the snap peas, and cut in half diagonallly.

Step 3

In a large bowl, combine olive oil, rind, juice, salt, black pepper, and crushed red pepper. Stir with a whisk. Add pasta mixture and snap peas; toss to coat. Top with cheese.