Fresh pappardelle with spinach, hazelnuts, and ricotta salata
Because fresh pasta cooks much more quickly than dried, this toothsome vegetarian main course is ready in 20 minutes or less.
- 2 tablespoons unsalted butter (optional)
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- 1 lemon
- 3 or 4 sprigs fresh flat-leaf parsley
- 3 tablespoons roasted hazelnuts
- 7 ounces fresh pappardelle (contains eggs)
- ½ teaspoon red chile flakes (optional)
- 3 ounces baby spinach
- ⅔ cup peas
- 3 tablespoons grated Parmesan
- 1½ 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 noodles a few times as they cook to keep them separated, and start checking if they’re ready after the first 3 minutes in the boiling water.
Heat the water; prep the ingredients
- If using, bring the butter to room temperature.
- Peel and finely chop enough shallots to measure ¼ cup.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Zest and juice the lemon, keeping the zest and juice separate.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Coarsely chop the hazelnuts for garnish.
Cook the pappardelle
While the pappardelle cooks, cook the vegetables and finish the pasta.
Cook the vegetables; finish the pasta
Remove from the heat and stir in half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter, if using, or 1 tablespoon oil. Season to taste with salt and pepper.
Nutrition per serving: Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 4.5g, Saturated Fat: 9g (45% DV), Cholesterol: 45mg (15% DV), Sodium: 700mg (29% DV), Carbohydrates: 78g (26% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, milk, wheat, eggs.