Pappardelle pasta with sugar snap peas

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 409, total fat 18 G., saturated fats 9 G., proteins 14 G., carbohydrates 49 G., fiber 5 G., cholesterol 32 mg, sodium 451 mg, sugar 0 G.

Sugar snap peas are very tender and juicy, cook quickly, are used up completely, and pair perfectly with pasta. Sauté them with green onions and fresh jalapeños, then toss with cooked pappardelle pasta and plenty of fresh herbs. Add a little grated cheese (salty ricotta or sheep's milk pecorino) and a light butter sauce, and you've got a delicious summer pasta dish that's healthy, refreshing, and nutritious. Serve as a vegetarian main dish or as a side dish with meat or poultry.

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.

Ingredients for the recipe:

220 g dry pappardelle pasta
1 tbsp. l. olive oil
3 tablespoons unsalted butter
1 bunch green onions, cut into 1 cm pieces.
220 g sugar snap peas, coarsely chopped
1 jalapeño, seeded and finely chopped
1 cup coarsely chopped fresh parsley
1 bunch fresh chives, thinly sliced
3/4 cup crumbled ricotta salata or grated pecorino cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pappardelle pasta, sugar snap peas, ricotta cheese, Pecorino Romano cheese, jalapeno pepper, green onions, parsley

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. Add the green onions, peas, jalapeño, and 1/4 teaspoon salt and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a serving bowl and toss with the parsley and green onions; do not wash the skillet.
Meanwhile, cook the pappardelle pasta in boiling water until al dente, about 6 minutes. Set aside 2/3 cup of the water, drain the rest, and toss the pasta with the vegetables.

Pour the pasta cooking water into the skillet and add the remaining 2 tablespoons of butter. Bring to a boil, stirring until the butter melts, then cook until the sauce has evaporated, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup of grated cheese, and toss to combine. Sprinkle with the remaining 1/4 cup of cheese.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes