Pappardelle pasta is amazing. The first time I had it was in Philadelphia when visiting my sister at grad school. We went with my parents to this great authentic Italian restaurant. They served it as a Lemon Pepper Pappardelle Pasta with _____ Sauce. I can’t remember the exact sauce… but it was amazing. Equally amazing was the young and beautiful Italian man repeating the name of the culinary creation over and over again. Why was he repeating it you may be wondering? Well my mother asked him to of course! Just one more time….
To create a meal with this delicious pasta, you can find it at Trader Joe’s and add it to your favorite pasta recipe… OR try it with this recipe! It is super quick and easy. And delicious. I sent it to work and had some the next day.. and it was still delicious. Trust me, you can’t go wrong. Serve it up with a light salad, and you have a light, delicious, filling meal!
Just to share… I just discovered a family owned Italian joint that makes their own pasta, ravioli, and sauces and then freezes them for customers to come in and serve up at home for dinner. When I went the first time I spotted their pappardelle pasta. So I’ll be meandering over that way on one of these warm days while walking the doggie. I’ll be sure to pick up some pasta… and a canoli. Yum.
SIDE NOTE: If you don’t own a set of storage container like these, you should. They hold the perfect amount of food for a meal. They are glass too! So no stains or weird smells stick on them. You can find them at Crate and Barrel!
Pappardelle With Peas and Pancetta
- 12 ounces cooked pappardelle pasta
- 3-4 ounces pancetta, chopped
- 2 cups frozen green peas
- 1 bunch green onions, sliced (keep white parts separate from green)
- 2 garlic cloves, finely chopped
- 3/4 cup finely grated Parmesan cheese (or more to taste)
- 1/2 cup heavy whipping cream
- 3 tablespoons extra virgin olive oil
- salt and pepper
- Cook the pasta in a pot of boiling, salted water until cooked but firm to the bite! Reserve 1/2 cup of pasta water, set aside. Drain the rest of the pasta, return to pot, and toss with a little olive oil to prevent sticking.
- Meanwhile, cook the pancetta in a large nonstick skillet over medium heat until crisp. The spoon the pancetta to a plate covered in a paper towel to drain the fat. Remove almost all (except for about one teaspoon) of drippings from skillet. Add peas, white parts of green onions, and garlic to skillet. Cook for about 3 minutes. Remove from the heat.
- Add the vegetable mixture, 1/4 cup pasta liquid, remaining dark green onion slices, cream, olive oil, and Parmesan cheese to pasta. Toss with pasta until combined. Add more cooking liquid (pasta water) by tablespoon if needed to create sauce.
- Season with salt and pepper. Sprinkle pancetta and Parmesan over pasta and serve!
Inspired by a Bon Appetit recipe.