Pappardelle With Snap Peas Recipes

PAPPARDELLE WITH PANCETTA AND PEAS

Steps:

• Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
• Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
• Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
• Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS, AND LEMON

Steps:

• While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.
• When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.
• Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.
• Divide among 4 bowls, and top with remaining grated cheese.

PAPPARDELLE WITH SAUTEED SCALLOPS AND PEAS

Steps:

• Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; add peas to pasta, and drain. Return pasta and peas to pot. Add lemon juice, parsley, and 1/2 tablespoonbutter. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pappardelle. Season with salt and pepper.
• Pat scallops dry with a paper towel; season with salt and pepper. In a small skillet, heat remaining 1/2 tablespoon butter over medium. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, 30 to 60 seconds more. Serve with pasta.