EXPLORE:

Fresh pappardelle with peas, hazelnuts, and ricotta salata

Vegetarian, Soy-Free

4 Servings, 600 Calories/Serving

15 – 25 Minutes

Fresh pasta stars in this easy vegetarian pasta; tossed with spinach, peas, hazelnuts, and ricotta salata, it’s ready in about 20 minutes.

Ingredients

  • 4 tablespoons unsalted butter (optional)
  • 1 or 2 shallots
  • 2 or 3 cloves peeled fresh garlic
  • 2 lemons
  • 6 or 7 sprigs fresh flat-leaf parsley
  • ¼ cup roasted hazelnuts
  • 14 ounces fresh pappardelle (contains eggs)
  • 1 teaspoon red chile flakes (optional)
  • 5 ounces baby spinach
  • 1 cup peas
  • ⅓ cup grated Parmesan
  • 2½ ounces ricotta salata

Chef's Tip

Because of its higher moisture content, fresh pasta cooks much faster than dried and can clump together more easily as it cooks. Be sure to stir the boiling noodles a few times to keep them separated, and start checking if they’re ready after the first 3 minutes of cooking.

Instructions

1

Heat the water; prep the ingredients

Bring a large sauce pot of generously salted water to a boil.
  • If using, let the butter come to room temperature.
  • Peel and finely chop enough shallots to measure ½ cup.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Zest the lemons.
  • Juice the lemons.
  • Strip the parsley leaves from the stems.
  • Coarsely chop the parsley leaves.
  • Coarsely chop the hazelnuts for garnish.

2

Cook the pappardelle

To the pot with the boiling water, add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ½ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 tablespoon oil and toss to keep the noodles from sticking. While the pappardelle cooks, prepare the vegetables and finish the pasta.

3

Cook the vegetables; finish the pasta

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Add the pappardelle, reserved pasta cooking water, lemon zest, and parsley.
Remove from the heat and stir in 2 tablespoons lemon juice, the butter, if using, or 2 tablespoons oil, and half the Parmesan (set aside the rest for serving). Season to taste with salt and pepper.

4

Serve

Transfer the pappardelle to individual bowls. Crumble the ricotta salata over the top, garnish with the hazelnuts, and serve with the remaining Parmesan.

Kids can!
  • Press the garlic (if you have a press).
  • Juice the lemons.
  • Strip the parsley leaves.
  • Toss the pasta with the spinach and peas.
  • Garnish the pasta.

Nutrition per serving: Protein: 20g (40% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 40mg (13% DV), Sodium: 510mg (21% DV), Carbohydrates: 75g (25% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, milk, wheat, eggs.

Similar Recipes

Barcelona chicken with Meyer lemon-olive sauce
paleo, Gluten Free, Dairy-Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Gluten Free, Soy-Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy-Free