| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 bunch scallions, cut into 1/2-inch pieces
- 1/2 pound sugar snap peas, roughly chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup roughly chopped fresh parsley
- 1 bunch fresh chives, thinly sliced
- 1/2 pound dry pappardelle pasta
- 3/4 cup crumbled ricotta salata or grated pecorino cheese
Instructions
- Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
- Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
- Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
Nutrition Facts
| Calories | 409 |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 32 milligrams |
| Sodium | 451 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 5 grams |
| Protein | 14 grams |
Reviews
Quick, easy, and tasted great!
Made this tonight; we all enjoyed it. Will add to my favorites.
I loved this dish. It was light and very tasty. I followed the recipe but substituted shredded Parmesan for the cheese. The sugar snap peas were the highlight. I can’t wait to make again.
Delicious! This came together so quickly- a great summer weeknight supper.
This is such a simple and quick recipe and so full of flavor. I added left over grilled chicken from our previous nights dinner and it was a hit!
The kind of recipe when you have no time but you don’t want to give up eating healthy. Have a look to the Lekue’s PastaCooker tool, will help you in these kind of modern lifes.
I never make a meal where you have to chop up items and do prep work, but I saw this and thought I would give it a try. My boyfriend normally does all the cooking but I thought I would venture out and I’m so glad I did. This is absolutely incredible and so light too! Highly recommend this dish to anyone!
I didn’t have chives, the right kind of pasta (I used fettuccine., or the right kind of cheese (I used parmesan., but this was really good and super-easy. Even my very picky 8-year-old (who was disappointed when he realized that when I said we were having pasta for dinner, I didn’t mean regular spaghetti liked it more than most new recipes I spring on him. I definitely agree with the commenter who suggested serving this along with scallops. That’s what I did, and not only would this be a meagre main dish on its own, but the scallops were a perfect complement.
I was really worried that the large amount of parsley would overwhelm the dish and that the jalapeno would add too much heat for the kids, but everything turned out fine. In fact, if I make this again, I’m going to add some shallot and maybe even experiment with a hotter kind of pepper if I ever make this just for my husband and myself.
This was so yummy but i didn’t have a lot of the ingredients to improvised with regular frozen peas green onions instead of the shallots and chives and mozzarella for the ricotta salata. Oh and i added half a red bell-pepper to the veggie saute part. My family really liked it.
This was an excellent recipe, definitely spring for the ricotta salata. Quick and easy and everyone will come back for seconds. I recommend a protein though, like, serve some grilled chicken breast on the side or mixed in. I am making it with seared sea scallops tonight.