In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fresh pappardelle verde with sweet pea pistou and sugar snap peas
Soy-Free, Family-Friendly, Vegetarian
2 Servings, 660 Calories/Serving
With an emerald-green mix of sweet pea pistou, sugar snap peas, and fresh mint, this dreamy pasta might as well be called “Fifty Shades of Green.”
In your bag
- 7 ounces fresh pappardelle
- ¼ pound organic sugar snap or snow peas
- 4 or 5 sprigs organic fresh mint
- ½ cup organic peas
- Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan - garlic)
- 3 tablespoons grated Parmesan
- 1 teaspoon red chile flakes (optional)
Calories 660, Total Fat 36g (55% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 210mg (9% DV), Total Carb. 65g (22% DV), Fiber 5g (20% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the pappardelle
Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water. While the water is heating and the pappardelle is cooking, prepare the snap peas and mint.
Prep the remaining ingredients; finish the pasta
- Trim the ends from the snap or snow peas if needed; cut the pods in half on the diagonal.
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the snap or snow peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
Stir in the pappardelle, reserved pasta cooking water, peas, and sweet pea pistou and cook until the pappardelle is coated with the sauce and the peas are heated through, 1 to 2 minutes. Remove from the heat, stir in half the mint, and season to taste with salt and pepper.
Transfer the pappardelle to individual bowls. Garnish with the Parmesan, remaining mint, and as many chile flakes as you like and serve.
- Separate the pappardelle.
- Time the pappardelle.
- Strip the mint leaves.
- Garnish with Parmesan and mint.