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    Home » Pasta Recipes

    Published: Apr 5, 2021 · Modified: Jul 18, 2023 by Renée · This post may contain affiliate links · 32 Comments

    Pappardelle with Spring Vegetables

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    A vertical photo collage of two images for Pappardelle with Spring Vegetables Pasta
    A vertical collage with two images for Pappardelle with Spring Vegetables
    A vertical photo collage of two images for Pappardelle with Spring Vegetables Pasta

    Pappardelle with Spring Vegetables of peas, asparagus, and mint celebrates spring's flavors in a deliciously fast and flavorful 30-minute meal.

    An extreme vertical closeup of some Pappardelle with Spring Vegetables pasta with peas, asparagus, fresh mint and pancetta.

    **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.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    A closeup vertical image of Pappardelle with Spring Vegetables in a ceramic bowl with fresh mint, peas, asparagus, and pancetta.

    The ingredient list:

    • dried pappardelle pasta
    • olive oil
    • pancetta
    • 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)
    • ladle
    • large, high-sided skillet
    • chef's knife
    • cutting board
    • cheese grater (optional)
    • measuring cups and spoons
    • tongs
    • 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?

    Sure thing!

    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.

    Viola! Vegetarian!!

    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.

    Save this for later.

    We'll email this post to you, so you can come back to it later!

    Email forwarding service for saving information.

    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.

    A closeup horizontal photo of a bowl filled with Pappardelle with Spring Vegetables like peas and asparagus.

    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!

    Pepperoni Pizza Macaroni and Cheese in a skillet with a pizza box in the background

    *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

    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!!

    A vertical closeup along with a title text overlay image for Pappardelle with Spring Vegetables with fresh mint and peas.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    Springtime pasta with peas, asparagus and mint.

    Pappardelle with Spring Vegetables

    Renee Goerger
    The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course 30 minute dinner, Easy Main Course, Pasta
    Servings 6 servings
    Calories 557 kcal

    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, 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
    Get Recipe Ingredients

    Instructions
     

    • 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.

    Video

    https://www.kudoskitchenbyrenee.com/wp-content/uploads/2021/04/Pappardelle-with-Spring-Vegetables-SQUARE.mp4

    Notes

    Bacon can be used in place of pancetta if desired.
    To make this a vegetarian dish, omit the pancetta and replace the beef broth with vegetable broth.
     

    Nutrition

    Serving: 1servingCalories: 557kcalCarbohydrates: 50gProtein: 24gFat: 29gSaturated Fat: 10gTrans Fat: 1gCholesterol: 182mgSodium: 574mgPotassium: 524mgFiber: 5gSugar: 5gVitamin A: 1193IUVitamin C: 19mgCalcium: 260mgIron: 4mg

    Well now, what could be easier (or tastier) than this springtime pasta? Can I dish you up a plate?

    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!

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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

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    Reader Interactions

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    1. cathy says

      March 19, 2016 at 10:13 pm

      You are right, so perfect for Spring.

      Reply
    2. Angie | Big Bear's Wife says

      March 18, 2016 at 7:56 pm

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

      Reply
    3. Nutmeg Nanny says

      March 16, 2016 at 8:17 am

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

      Reply
      • Renée says

        March 16, 2016 at 8:25 am

        Thanks, Brandy. Glad you like it!

        Reply
    4. Renée says

      March 16, 2016 at 7:23 am

      I'm interested in your vegan pappardelle, Rose. Can't wait until you post it so I can see what ingredients you use.

      Reply
    5. Sarah Walker Caron (Sarah's Cucina Bella) says

      March 16, 2016 at 6:20 am

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

      Reply
      • Renée says

        March 16, 2016 at 7:23 am

        Mine too, Sarah. It works great in this dish!

        Reply
    6. Kirsten / Comfortably Domestic says

      March 15, 2016 at 11:53 am

      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.

      Reply
      • Renée says

        March 16, 2016 at 7:25 am

        Well said, Kirsten. The pasta works very well with these veggies.

        Reply
    7. eat good 4 life says

      March 15, 2016 at 9:41 am

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

      Reply
      • Renée says

        March 16, 2016 at 7:26 am

        You'll be smitten with pappardelle once you try it. I know I was.

        Reply
    8. Carrie @Frugal Foodie Mama says

      March 15, 2016 at 8:32 am

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

      Reply
      • Renée says

        March 16, 2016 at 7:27 am

        Thank you. It's springtime on a plate 🙂

        Reply
    9. Kimberly @ The Daring Gourmet says

      March 14, 2016 at 9:52 pm

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

      Reply
      • Renée says

        March 15, 2016 at 8:23 am

        Thank you. That's a lovely compliment!

        Reply
    10. Shelley @ Two Healthy Kitchens says

      March 14, 2016 at 7:44 pm

      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!

      Reply
    11. Megan Keno says

      March 14, 2016 at 5:35 pm

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

      Reply
      • Renée says

        March 14, 2016 at 6:13 pm

        Me too, Megan. Especially with asparagus being in season and lower in price now.

        Reply
    12. The Food Hunter says

      March 14, 2016 at 4:23 pm

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

      Reply
      • Renée says

        March 14, 2016 at 6:13 pm

        Good. I hope you do 🙂

        Reply
    13. Lora @savoringitaly says

      March 14, 2016 at 4:07 pm

      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:)

      Reply
      • Renée says

        March 14, 2016 at 6:12 pm

        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!

        Reply
    14. Lauren Kelly Nutrition says

      March 14, 2016 at 3:21 pm

      I just love this dish, it's screams spring to me! I love asparagus!

      Reply
      • Renée says

        March 14, 2016 at 6:11 pm

        Thanks, Lauren. It does to me too.

        Reply
    15. Stephanie says

      March 14, 2016 at 12:47 pm

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

      Reply
      • Renée says

        March 14, 2016 at 2:52 pm

        Glad to hear it, Stephanie, and I agree!

        Reply
    16. Brenda@SugarfreeMom says

      March 14, 2016 at 11:09 am

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

      Reply
      • Renée says

        March 14, 2016 at 11:37 am

        I agree, Brenda. I made sure it would be Easter appropriate.

        Reply
    17. Faith (An Edible Mosaic) says

      March 14, 2016 at 9:34 am

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

      Reply
      • Renée says

        March 14, 2016 at 11:38 am

        Thank you, Faith. The egg yolk sauce really adds a nice richness to the pasta.

        Reply
    18. Ashley @ Wishes & Dishes says

      March 14, 2016 at 8:20 am

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

      Reply
      • Renée says

        March 14, 2016 at 11:38 am

        I love pappardelle too. Those wide noodles are so much fun!

        Reply

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