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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. 

Indredients:

  • 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

     Step 1:

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.

Step 2:

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.

Step 3:

Add pasta, pea shoots, and snap peas to the mixture. Toss to coat.  Plate the pasta and top with the cheese and basil.

 

Buon appetito!