This pappardelle pasta recipe is easy to make and so delightful! The satisfying wide pasta ribbons go perfectly with the creamy parmesan sauce and the bright peas. It's luscious, satisfying yet full of fresh flavor.
Course: Italian, pasta
Keyword: Pappardelle pasta
8oz (220 grams)pappardelle pasta (or tagliatelle, fettuccine...)
½ cup(80 ml)pasta cooking water
1 Tablespoonolive oil
½onion, diced (white or brown)
1 ½ cup(220 grams)frozen peas
¾ scant cup(160 ml)double cream (heavy cream or whipping cream are fine)
¼ cupgrated parmesan cheese, plus more to serve
½teaspoonfine salt, plus more to taste
pepper, to taste
2 Tbspflat-leaf parsley, chopped
Bring a large pot of salted water to boil, then add the pappardelle pasta and make sure it's fully submerged in water.
Cook the pasta until al dente following the package directions, and meanwhile carefully reserve at least ½ cup of the pasta water (you'll need it for the peas).
Warm the olive oil or the butter in large saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the peas, some of the reserved pasta water (about ⅓ cup), stir and cook until the peas are tender, about 4 minutes (although cooking time may vary here if you use fresh, frozen or thawed peas, keep an eye on them).
When the peas are tender but still bright green, stir in the cream, the parmesan, salt, pepper and give a good stir and cook for only 2 minutes until the sauce is creamy and smooth. Taste and adjust the seasoning if needed.
Drain the pasta, add it to the skillet, add the parsley, the rest of the reserved pasta water and stir until well combined. Serve immediately.
Storage: you can store the pappardelle with peas leftovers in airtight container in the fridge for up 2 days. Reheat it in large pan using some pasta cooking water if possible. It’s not freezable.Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.