Pappardelle with spring vegetables
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 475, total fat 10 G., saturated fats 5 G., proteins 19 G., carbohydrates 73 G., fiber 7 G., cholesterol 70 mg, sodium 505 mg, sugar 0 G.
Calories 475, total fat 10 G., saturated fats 5 G., proteins 19 G., carbohydrates 73 G., fiber 7 G., cholesterol 70 mg, sodium 505 mg, sugar 0 G.
This pasta is literally bursting with juicy spring vegetables: crisp young radishes, tender green peas, fresh spinach, and fragrant herbs. All of this is tossed in a pan with cooked, wide pappardelle pasta, and the radishes are first sautéed in butter. This unusual preparation makes it especially delicious. To enhance the pasta's flavor, sprinkle it with several types of fresh herbs, such as parsley and chives, or whatever else you have on hand. Serve with a light, creamy, citrusy ricotta sauce with lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 gr. pappardelle pasta
- 1 cup frozen green peas
- 2 tablespoons unsalted butter
- 1 bunch radishes (about 8 pcs.), cut in half or into quarters if large
- 2 tbsp. l. chopped shallots
- A pinch of red pepper flakes
- 5 cups baby spinach (about 90g)
- 1 cup chopped fresh herbs (such as parsley and chives)
- 1 tsp grated lemon zest + additional juice of half a lemon
- 0.5 cups semi-skimmed ricotta
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Separately, set aside 1 cup of water, then place the peas in a colander and discard the pasta over the peas.
- Place the empty saucepan over medium heat and add the butter, stirring until melted. Add the radishes, shallots, and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes.
- Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup of the pasta cooking water, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until the spinach is wilted and the pasta is lightly coated, gradually adding more water if needed.
- In a small bowl, combine the ricotta, lemon zest, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Serve with pasta.
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