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Pea Pappardelle Pasta

Photo: Jennifer Causey
Active time 10 mins
Total time 15 mins

Serves 4 (serving size: 1 2/3 cups)

Sugar snaps, green peas, and pea shoots enrich this dish with sweet flavor and a bounty of pleasing textures. Look for pea shoots at your local farmers market or Asian market, or substitute watercress.


  • 6 ounces fresh sugar snap peas
  • 8 ounces uncooked dried egg pappardelle pasta or fettuccine
  • 1 cup shelled fresh or frozen green peas, thawed
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 3/4 cup pea shoots
  • 2 1/2 ounces ricotta salata or pecorino romano cheese, shaved (about 1 cup)
  • 2 tablespoons torn fresh basil

Nutrition Information

  • calories 418
  • fat 17.3 g
  • satfat 4.4 g
  • monofat 9.2 g
  • polyfat 2.2 g
  • protein 14 g
  • carbohydrate 51 g
  • fiber 5 g
  • cholesterol 49 mg
  • iron 4 mg
  • sodium 578 mg
  • calcium 94 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring a large pot of water to a boil over high. Add snap peas, and cook until bright green, about 1 minute. Using a slotted spoon, place snap peas in a bowl of ice water. Add pasta to boiling water; cook for 4 minutes or until al dente, adding green peas during the last 30 seconds. Drain and cool for 5 minutes.

  2. Drain snap peas, and cut in half diagonally.

  3. In a large bowl, combine oil, rind, juice, salt, black pepper, and crushed red pepper. Stir with a whisk. Add pasta mixture, snap peas, and pea shoots; toss to coat. Top with cheese and basil.