Pappardelle with Fresh English Peas and Parmesan
From luisascatering 14 years ago
- 60 to make
- Serves 4
Spring time is here, yay! English peas are sweet and crisp when fresh but, like corn, begin converting their sugar to starch soon after picking. For the best flavor, buy peas from local farmers' markets rather than the supermarket.
Ingredients
- 4 tablespoons unsalted butter shopping list
- 1 large shallot, peeled and sliced thin shopping list
- 1 tablespoon honey shopping list
- 2 cups fresh shucked peas (or frozen) plus extra for garnish shopping list
- 1/4 cup packed fresh basil leaves, torn in half shopping list
- 1/2 cup freshly grated parmigiano-Reggiano, plus extra to top pasta shopping list
- sea salt and white pepper shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 1 pound fresh homemade pappardelle or 1 pound dried fettucine shopping list
How to make it
- Melt the butter in a skillet, add the shallot and honey and saute until lightly caramelized. Add the peas and combine.
- Place the pea mixture in the food processor along with the olive oil, cheese and basil and pulse until chunky but well blended. Salt and pepper the mixture to your taste and set it aside.
- Place a large pot of water on the stove over high heat for the pasta.
- Once the water starts to boil, salt it and add the pasta. Cook the pasta until it’s al dente and reserve one cup of the pasta water.
- Add a 1/2 cup of the pasta water to the pea puree and stir to loosen the sauce. Keep adding some of the remaining reserved pasta water until it reaches your desired consistency. Toss the pasta with the pea sauce until well coated.
- Plate the pasta and top with some of the Parmigiano-Reggiano and some whole peas.
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