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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.

Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.

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.

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Springtime pasta with peas, asparagus and mint.
Pappardelle with Peas, Asparagus, and Mint
Total Time
20 mins
 
The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.
Renee - Kudos Kitchen: Renee - Kudos Kitchen
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
  • 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.
Recipe Notes

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

 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 superhero 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

 

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!

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Recipe Rating




cathy

Saturday 19th of March 2016

You are right, so perfect for Spring.

Angie | Big Bear's Wife

Friday 18th of March 2016

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

Nutmeg Nanny

Wednesday 16th of March 2016

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

Renée

Wednesday 16th of March 2016

Thanks, Brandy. Glad you like it!

Rose | The Clean Dish

Wednesday 16th of March 2016

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!

Renée

Wednesday 16th of March 2016

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

Sarah Walker Caron (Sarah's Cucina Bella)

Wednesday 16th of March 2016

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

Renée

Wednesday 16th of March 2016

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

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