EXPLORE:

20 Minute Meal

Fresh pappardelle with spinach, hazelnuts, and ricotta salata

Vegetarian, Soy-Free

2 Servings, 720 Calories/Serving

20 Minutes

Because fresh pasta cooks much more quickly than dried, this toothsome vegetarian main course is ready in 20 minutes or less.

Get Recipes Delivered

Ingredients

  • 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

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 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.

Instructions

1

Heat the water; prep the ingredients

Bring a medium sauce pot of generously salted water to a boil.
  • 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.

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 ¼ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.
While the pappardelle cooks, cook 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 half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter, if using, or 1 tablespoon oil. 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.

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.

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy-Free
Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy-Free
Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy-Free