Fresh pappardelle with peas, hazelnuts, and ricotta salata
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.
- 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
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.
Heat the water; prep the ingredients
- 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.
Cook the pappardelle
Cook the vegetables; finish the pasta
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.
- 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.