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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