Pappardelle with Peas, Asparagus, and Mint

Pappardelle with Peas, Asparagus, and Mint

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus and Mint.

This is a super easy dish that you can put on the family dinner table in under 30 minutes, and it takes only a handful of ingredients from start to dinner. 

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus and Mint.

This recipe was inspired by a recipe I found in one of my very favorite pasta cookbooks called “The Golden Book of Pasta,” that I purchased a few years ago while I was visiting Eataly, Chicago. I stuck relatively close to the original, but played around by adding peas and mint, and also by switching out the pasta from tagliatelle to pappardelle. It’s a winner and one that you will appreciate when time is short, but you still want a hearty dinner that doesn’t weigh you down.

Bring a large pot of water to boil for the pasta. Trim and chop the asparagus into 1″ pieces. Set aside the tender tops of the asparagus (tips) to be cooked later. In a large, high sided skillet saute the asparagus stalks in olive oil along with chopped pancetta. Cook for a 3-4 minutes. Stir in 1½ cups of thawed, frozen peas, and the asparagus tips. Cook for another 2 minutes. Season with salt and pepper.

How to make Pappardelle with Peas, Asparagus and Mint

Stir in ½ cup of beef stock and scrape up any browned bits from the bottom of the pan. Remove from the heat, cover, and keep warm. Separate three eggs, reserve the whites for another use. Cook the pasta according to package directions. Drain the pasta, making sure to reserve 1 cup of the cooking liquid.

How to make pappardelle with peas, asparagus and mint.

Add the drained pasta to the skillet with the asparagus and peas. Add approximately ½ cup of the reserved pasta cooking liquid and the three egg yolks. Toss gently to combine.

How to make pappardelle with peas, asparagus and mint.

Stir in some freshly grated Parmesan cheese, and if you like your pasta a little looser, stir in an additional bit of pasta cooking water. Top with some chopped mint and serve.

How to make pappardelle with peas, asparagus and mint.

Pappardelle with Peas, Asparagus, and Mint
 
The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.
Author:
Ingredients
  • 12 ounces dried pappardelle
  • 1 cup reserved pasta cooking liquid
  • 2 tablespoons olive oil
  • 8 ounces pancetta, diced small
  • 1 pound fresh asparagus, trimmed and cut into 1" pieces
  • 1½ cups frozen peas, thawed
  • ½ cup beef stock (I use low sodium)
  • salt and pepper to taste
  • 3 large egg yolks
  • 1 cup freshly grated Parmesan cheese, plus additional for serving (optional)
  • 1 tablespoon chopped fresh mint (to garnish)
Instructions
  1. Cook the pasta according to package directions, reserving 1 cup of the cooking liquid. Keep warm.
  2. In a large high sided skillet, saute half of the chopped asparagus (the stalks) in the olive oil over medium/high heat for 1 minute.
  3. Add in the pancetta and cook, stirring occasionally, for approximately 3-4 minutes.
  4. Stir in the beef stock, making sure to scrape up any browned bits from the bottom of the pan.
  5. Reduce the heat to medium.
  6. Stir in the peas and asparagus tips. Continue cooking for an additional 1-2 minutes.
  7. Season with salt and pepper to taste.
  8. Add the cooked and drained pasta to the skillet.
  9. Add ½ cup of the pasta cooking liquid and the 3 egg yolks. Toss well to combine.
  10. Stir in the Parmesan cheese and if the pasta seems too dry, add in some additional reserved pasta cooking liquid.
  11. Add the chopped, fresh mint and serve hot with additional Parmesan cheese if desired.
Notes
Bacon can be used in place of the pancetta, or they both can be omitted altogether. Your call.
Nutrition Information
Calories: 2971 Fat: 172g Saturated fat: 59g Unsaturated fat: 97g Carbohydrates: 178g Sugar: 22g Sodium: 7700mg Fiber: 21g Protein: 179g Cholesterol: 1030mg
 Well now, what could be easier, or tastier than this springtime pasta? Can I dish you up a plate?

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.

And, just like any super hero duo knows, wine goes great with pasta. So pour yourself a nice glass of wine, relax, and put your feet up. Dinner is quick tonight so you have time to linger over a nice glass of wine. You’re welcome 🙂

Batman and Wonder Woman Wine Glass Set

If there is ever anything I can paint for you, from glassware items to fabrics (aprons and tea towels), please don’t hesitate to contact me by clicking on the little envelope icon shown at the top of this site, or by visiting my shop on Etsy and/or Wazala. Custom orders are always welcome, and I will happily paint and design from any photo or description you send my way.

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

Custom Signature for Kudos Kitchen

33 Comments

  1. I love how easy this pasta dish is to make! Pappardelle is one of my favorite pastas to cook with 🙂

  2. This looks like the perfect spring supper! I love all the veggies in there and that egg yolk sauce sounds incredible.

  3. Love the green veggies you used! I think this would be a nice dish for Easter!

  4. I am totally making this! And 30 minute meals are a must! Yum!

  5. I just love this dish, it’s screams spring to me! I love asparagus!

  6. How perfect for spring! I can’t get enough of pasta recipes, but any thing pappardelle is usually a winner here. It’s the perfect time of year to cook with peas and asparagus. Oh, how cool you got that book at Eataly Chicago. Whenever we go to an Eataly, I want to buy all the Italian cookbooks:)

    • Thanks Lora! I really need to get back to Eataly. We went when it first opened and the place was so packed you could hardly move. I need more cookbooks!

  7. this sounds right up my alley. adding to my must try list

  8. What a great idea! I love the asparagus in this!

  9. There is just something about pappardelle – I truly love that pasta shape! And I also really love the great flavors and textures you’ve combined it with in this lovely recipe – crisp-tender asparagus, smoky pancetta and salty parmesan – wow – so delicious! Absolutely my kind of comfort food!

  10. Such a classy dish! Love the flavors and ingredients in this!

  11. This looks like the perfect dish for spring! Loving all the bright and light flavors! 🙂

  12. I have never tried this type of noodles but it is looking mighty tasty. I shall keep this in mind and try sometime soon!

  13. Pappardelle is one of my favorite pastas–especially with fresh vegetables. I just love the how the texture of the thick noodles compliments the peas.

  14. Sounds amazing! Pappardelle is one of my very favorite pasta shapes.

  15. I just learned how to make vegan pappardelle and been wanting to try it out with some other dishes – perfect timing! I love the addition of mint in your dish. I would have never thought to add it but I bet it tastes wonderfully fresh and exotic! Making this asap!

  16. Pappardelle is my favorite pasta! I love that you paired it with the ultimate springtime flavors – peas, asparagus and mint! Hello dinner!

  17. This looks delicious! I’m printing this to save in my recipe binder! YUM! I need to find a copy of that pasta cookbook.

  18. You are right, so perfect for Spring.