In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fresh pappardelle with peas, hazelnuts, and ricotta salata
4 Servings, 600 Calories/Serving
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
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.
Wash produce before use
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.
Cook the pappardelle
While the pappardelle cooks, prepare the vegetables and finish the pasta.
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.
- Garnish the pasta.
- Practice saying “pappardelle.”