Fresh pappardelle with peas, hazelnuts, and ricotta salata
15 – 25 Minutes
Quick-cooking fresh pasta stars in this easy vegetarian dish with spinach, peas, roasted hazelnuts, ricotta salata, and optional red chile flakes.
In your bag
- 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
- 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.
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: 390mg (16% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 74g (25% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat, eggs.