Pappardelle with Spring Vegetables of peas, asparagus, and mint celebrates spring’s flavors in a deliciously fast and flavorful 30-minute meal.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Pappardelle with Peas and Asparagus is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- dried pappardelle pasta
- olive oil
- fresh asparagus
- frozen peas
- beef broth (chicken or vegetable also work)
- Parmesan cheese
- salt and pepper
- fresh mint
Kitchen tools and equipment needed:
- pasta pot or large stockpot
- colander (optional)
- large, high-sided skillet
- chef’s knife
- cutting board
- cheese grater (optional)
- measuring cups and spoons
- wooden spoon or slotted spatula
How this recipe came to be:
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 recipe but played around by adding peas and mint, and also by switching out the pasta from tagliatelle to pappardelle.
This pasta with spring vegetables is 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.
Why this recipe works:
This is a super easy pasta that you can put on the family dinner table in under 30 minutes.
It takes only a handful of healthy ingredients, plus it’s a cheap and cheerful way to feed a hungry bunch around the lunch or dinner table.
Can additional proteins be added to this recipe?
I’ve added shredded rotisserie chicken before, and I’ve also added cooked and peeled shrimp.
They’re both delicious add-ins if you’re looking to bump up the protein.
Can bacon be used instead of the pancetta?
Of course. Need you ask?
Can this springtime pasta dish be made vegetarian?
Yes!! Omit the pancetta, and use vegetable broth or water in place of the beef broth.
Can other types of pasta be used for this recipe?
Yes. Feel free to use whatever you have on hand, or whatever your favorite shape happens to be.
Or, if you’d like to go gluten-free you can also substitute a lentil or chickpea pasta in place of the wheat pasta I’ve used in the recipe.
The step-by-step photos for making pappardelle with spring vegetables:
- Bring a large pot of salted water to boil for the pasta.
- Trim and chop the asparagus into 1″ pieces.
- Set aside the tender tips of the asparagus (to be cooked later.)
- In a large, high-sided skillet saute the chopped asparagus spears in olive oil along with chopped pancetta over medium heat for 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.
- Add ½ cup of beef broth (chicken, vegetable broth, or water also work) and scrape up any browned bits from the bottom of the pan.
- Remove from the heat, cover, and keep warm.
- Add the drained pasta to the skillet along with the asparagus and peas.
- Add approximately ½ cup of the reserved pasta cooking liquid, along with the three egg yolks.
- Toss gently to combine.
- Stir in freshly grated Parmesan cheese, and if you like your pasta a little looser, stir in an additional bit of pasta cooking water.
- Top with chopped mint, and serve.
Additional fast and easy pasta dishes:
*Pepperoni Pizza Mac and Cheese (shown below)
For those times when you can’t decide what to make for dinner, I suggest you whip up this Pizza Mac & Cheese. It’s a cross between two of your favorite things…pizza, and mac and cheese. Your family will thank you!
*One Pot Linguine with Sausage and Capers (not shown)
One-Pot Pasta of Linguine, Italian sausage, tomatoes, and capers is an easy and satisfying meal for busy nights when time is tight, the family is hungry, and you don’t want to fuss with too much prep or cleanup.
*Tomato and Bacon Pasta with Mascarpone (shown below)
Creamy Tomato Bacon Pasta is a tiny pasta shape\in a smooth, creamy mascarpone sauce with a hint of bacon. It’s a wonderfully easy, comforting, and delicious dish.
*Chilled Italian Shell Pasta Salad (not shown)
Italian Shell Pasta Salad with Mozzarella, Basil & Tomatoes comes together quickly with the help of store-bought bottled Italian dressing. It’s wonderful as a chilled side dish or a vegetarian main course.
*Pappardelle with Spring Vegetables (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s fast and easy Pappardelle with Spring Vegetables.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Pappardelle with Spring Vegetables
- 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, setting the tips aside
- 1½ cups frozen peas thawed
- ½ cup beef broth, chicken broth, vegetable broth 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
- Cook the pasta according to package directions, reserving 1 cup of the cooking liquid. Drain and keep warm.
- In a large high sided skillet, saute half of the chopped asparagus (the spears) and the pancetta in the olive oil over medium/high heat for 3-4 minutes.
- Stir in the beef broth, making sure to scrape up any browned bits from the bottom of the pan.
- Reduce the heat to medium/low.
- Stir in the peas and the asparagus tips. Continue cooking for an additional 1-2 minutes.
- Season with salt and pepper to taste.
- Add the cooked and drained pasta to the skillet.
- Add ½ cup of the warm pasta cooking liquid, along with the 3 egg yolks. Toss well to coat the pasta with the eggs.
- Stir in the freshly grated Parmesan cheese. Depending on your tastes, if the pasta seems too dry, add in some additional reserved pasta cooking liquid and stir until your desired consistendy.
- Add the chopped, fresh mint and serve hot with additional Parmesan cheese if desired.
Well now, what could be easier (or tastier) than this springtime pasta? Can I dish you up a plate?
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s fast and easy pasta dish with spring vegetables as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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