Pappardelle with Snap Peas and Spring Onions
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 bunch spring onions or 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
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.
snow peas with toasted almonds
Bon Appétit | April 2009
by Maria Helm Sinskey
Makes 4 servings
Crunchy toasted almonds make crisp snow peas even more fun to eat.
- 1 tablespoon unsalted butter
- 1/4 cup sliced almonds
- 1/2 pound snow peas, trimmed
- 2 teaspoons minced shallot
- 1 teaspoon fresh lemon juice
Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.