- Calories 418
- Fat 17.3g
- Satfat 4.4g
- Monofat 9.2g
- Polyfat 2.2g
- Protein 14g
- Carbohydrate 51g
- Fiber 5g
- Cholesterol 49mg
- Iron 4mg
- Sodium 578mg
- Calcium 94mg
- Sugars 5g
- Est. added sugars 0g
Pea Pappardelle Pasta
Photo: Jennifer Causey
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.
How to Make It
Step 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.
Step 2
Drain snap peas, and cut in half diagonally.
Step 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.
