Pappardelle with Peas

Adapted from Lael Hazen via Guiliano Hazan’s Thirty Minute Pasta

I seem to be on a bit of a kick lately. Dinner = pasta + seasonal vegetable. I like this model and I don’t seem to be tiring of it. Since fresh peas are in season, it would make sense to use them if you can get them. However, I won’t tell anyone if you use frozen peas and chances are, the recipients of this meal won’t know the difference one way or the other.

1 small yellow onion, thinly sliced
1/4 cup olive oil
3/4 pound peas
Kosher salt
Black pepper
1/2 cup water
8 oz. dried pappardelle

In a large skillet, warm the oil over medium heat. Saute onion until golden and slightly softened, about 5 minutes. Add the peas to the pan and season with salt and pepper. Add the water to the pan and cook until the peas are tender (15 minutes for fresh peas, 6 minutes for frozen). When peas are tender, remove half of them from the skillet and puree them in a food processor, using a little water if necessary to assist in making them smooth. Return the peas to the pan, stir and set aside.
Meanwhile, bring a pot of generously salted water to a boil. Add the dried pasta and cook until al dente (about 8 minutes for the brand I used). Before draining the pasta, remove 1/2 cup of cooking water and add it to the pea mixture. Drain the pasta, then add it to the skillet with the peas. Toss gently, then serve immediately.
Quick Tips
1. I say “generously salted water” all the time but I don’t believe I’ve taken the time to explain exactly what that means. I use about one tablespoon per three quarts of water. This probably sounds like a lot, but it makes a meaningful difference in the taste of the pasta.
2. The sweet flavors of this dish were pure and delicious. The only thing I might consider adding next time is a bit of Parmesan cheese. You don’t want to add so much that you drown out the sweetness of the peas, but just enough to give a hint of the flavor.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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