PAPPARDELLE WITH SNAP PEAS

Pappardelle With Snap Peas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

Kosher salt
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 bunch scallions, cut into 1/2-inch pieces
1/2 pound sugar snap peas, roughly chopped
1 jalapeno pepper, seeded and minced
1 cup roughly chopped fresh parsley
1 bunch fresh chives, thinly sliced
1/2 pound dry pappardelle pasta
3/4 cup crumbled ricotta salata or grated pecorino cheese

Steps:

Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

Nutrition Facts : Calories 409, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 32 milligrams, Sodium 451 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 14 grams