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.
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