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–+ servings
Springtime pasta with peas, asparagus and mint.
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Pappardelle with Spring Vegetables

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: 30 minute dinner, Easy Main Course, Pasta
Keyword: easy pappardelle pasta recipes, pappardelle pasta, pappardelle with spring vegetables
Servings: 6 servings
Calories: 557kcal
Author: Renee Goerger

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

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.

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: 1serving | Calories: 557kcal | Carbohydrates: 50g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 574mg | Potassium: 524mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 19mg | Calcium: 260mg | Iron: 4mg
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