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.
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.
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.
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.
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.
- 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
Cook the pasta according to package directions, reserving 1 cup of the cooking liquid. Keep warm.
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.
Add in the pancetta and cook, stirring occasionally, for approximately 3-4 minutes.
Stir in the beef stock, making sure to scrape up any browned bits from the bottom of the pan.
Reduce the heat to medium.
Stir in the peas and 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 pasta cooking liquid and the 3 egg yolks. Toss well to combine.
Stir in the Parmesan cheese and if the pasta seems too dry, add in some additional reserved pasta cooking liquid.
Add the chopped, fresh mint and serve hot with additional Parmesan cheese if desired.
Bacon can be used in place of the pancetta, or they both can be omitted altogether. Your call.
Adapted from The Golden Book of Pasta
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 🙂
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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!