1 packet pappardelle
1 cup freshly shelled English peas
1 cup freshly shelled fava beans
1 cup tender asparagus, chopped into 1/2-inch sticks
1/4 cup extra-virgin olive oil, plus more for serving
2 cloves fresh garlic, sliced
pinch of crushed red pepper flakes
1/2 cup heavy cream
10 fresh mint leaves, chopped
1 cup freshly grated Parmesan or pecorino cheese
Salt and pepper

Bring a large pot of salted water to a strong boil. Add pasta and return to a boil.

Add peas, beans and asparagus. Bring back to a boil and cook until the pasta has softened but still has a bite—about 6 to 8 minutes more.

While cooking the pasta and vegetables, heat a large sauté pan over medium-high heat. Add the 1/4 cup olive oil, garlic and crushed red pepper flakes. Just when garlic starts to brown, add cream.

Drain cooked pasta and vegetables, reserving a little of the water (to thin the sauce, if needed). Add pasta and vegetables to the sauce.

Sprinkle in chopped mint and half of the cheese; toss to coat everything well.

Season with salt and pepper. If the sauce is too thick, add a little of the cooking water.

To serve, top with remaining cheese and a good splash of olive oil.


Post new comment

The content of this field is kept private and will not be shown publicly.