Originally published in the May + June 2018 issue. Photo by Erik Putz.
Spring Pea PastaBy Chatelaine
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4 to 6 servings
Spring peas are having a moment. Enjoy the in-season pods with a broad noodle, salty prosciutto, fresh mint and ricotta cheese.
- 300 g pappardelle
- 1 cup frozen peas
- 1 cup sliced snap peas
- 125 g sliced prosciutto , (about 8 slices), cut lengthwise into ribbons
- ½ cup ricotta
- ¼ cup torn fresh mint , plus more for garnish
- 1 tbsp lemon zest
- ½ tsp pepper
- Bring a large pot of salted water to a boil and cook pasta following package directions.
- Add frozen peas and snap peas to the water during last 2 min of boiling. Reserve 1 cup pasta water before draining.
- Return pasta and vegetables to pot.
- Add ½ cup pasta water, prosciutto, ricotta, mint, lemon zest and pepper to the pasta, stirring to combine. Stir in remaining ½ cup pasta water for an even creamier sauce.
Try edamame instead of peas and you’ll boost the protein in this simple dinner. If you’re ready for more flavour, swap goat’s cheese for ricotta and get a little more tang on your plate. You can also switch up the peas for any soft vegetable your family likes, such as asparagus or zucchini.
Nutrition (per serving)
- 16 g,
- 43 g,
- 6 g,
- 3 g,
- 801 mg.