Pappardelle with Mashed Peas and Pecorino

When I received the May issue of Martha Stewart Living, I earmarked every pea recipe- they all sounded so delicious!! I picked this buttery, sweet, rich, and easy dish to try first. (We also can’t eat enough pappardelle in my house!) My son declared that it was “addictive.” 🙂 It was absolutely DELICIOUS. This recipe was adapted from Martha Stewart Living.

Yield: Serves 4 to 6

3 cups shelled green peas (from 3 pounds in pods), or 3 cups frozen peas, thawed
coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large shallot, minced
1 pound pappardelle, tagliatelle, or fettuccine
6 tablespoons unsalted butter
1/2 cup finely grated Pecorino Romano

Blanch fresh peas in a large pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to a colander with a slotted spoon. (If using frozen peas, skip this step.)
Heat oil in a large skillet over medium. Add shallot and cook, stirring occasionally, until tender, about 3 minutes. Add peas and lightly mash with the back of a spoon. Season with salt and pepper.
Meanwhile, return pot of water to a boil and cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain. (I put a measuring cup in my colander so that I don’t forget to reserve the pasta water!)
Add pasta to skillet and cook, tossing to coat with pea mixture. Add butter and 1/2 cup pasta water; toss to evenly coat (adding more water if necessary). Top with cheese, season with pepper, and serve.

One Year Ago:

Raw Baby Red Kale Salad with Chiles & Pecorino

Two Years Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →