Pea Pappardelle Pasta is a healthy spring time dish for you and your family to enjoy. This dish has a delicious flavor and makes for a nice and light lunch.
- 8 oz dried uncooked egg pappardelle pasta
- 6 oz fresh sugar snap peas
- 1 cup shelled green peas
- ¾ cup pea shoots
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp grated lemon rind
- 1/8 tsp crushed red pepper
- ½ tsp kosher salt
- ½ tsp black pepper
- 2½ oz ricotta salata
- 2 tbsp chopped fresh basil
Serving Size: 4
Fill a large pot with water. Set stove to high and bring water to a boil. Add the snap peas to the pot and cook until they are a bright green (about 1 minute). Fill a bowl with ice water and put in the snap peas. Let them sit. With the remaining boiled water, cook pasta for 4 minutes or until al dente. Add the green peas for the last 30 seconds. Drain and cool for 5 minutes. Drain the snap peas and cut them in half diagonally.
In a separate large bowl, combine the lemon rind, juice, salt, black pepper, crushed red pepper, and olive oil. Stir mixture with a metal whisk.
Add pasta, pea shoots, and snap peas to the mixture. Toss to coat. Plate the pasta and top with the cheese and basil.