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–+ servings

Pappardelle with peas, mint & ricotta salata

A fresh, summery pasta dish with tender pappardelle, green peas, a squeeze of lemon, aromatic mint and salty ricotta salata. The combination of sweet, spicy and herbaceous goes perfectly with a fresh white wine. Quick to prepare, light but sophisticated - perfect for warm days and Mediterranean moments of pleasure.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main course
Cuisine Italian
Servings 2 People
Calories 520 kcal

Cooking utensils

  • 1 Large pot
  • 1 Pan
  • 1 Zest grater
  • 1 Cooking spoon
  • 1 Sieve

Ingredients
  

For the pasta:

  • 200 g Pappardelle
  • 150 g Peas fresh or frozen
  • 1 Organic lemon Zest and some juice
  • 80 g Ricotta Salata grated
  • 1 Tbsp butter
  • Salt & pepper

For the mint oil:

  • 3 Tbsp extra virgin olive oil
  • 1 Handful of fresh mint leaves
  • 1 Pinch of sugar
  • 1 teaspoon lemon juice

Preparation
 

Make mint oil:

  • Puree the mint leaves with olive oil, lemon juice and sugar
  • Pass through a fine sieve and chill

Prepare pasta & peas:

  • Cook the pappardelle in salted water until al dente
  • Add the peas and cook for the last 3 minutes, drain

Finalize:

  • Melt the butter in a pan, toss the pasta & peas in it
  • Add lemon zest, a little juice and pepper
  • Arrange on plates, sprinkle with ricotta salata
  • Drizzle with mint oil and serve immediately

Recommended side dishes:

  • Fennel salad with orange fillets
  • Grilled zucchinis with parmesan
  • Fresh ciabatta with olive oil

Nutritional values per portion

Calories: 520kcalCarbohydrates: 62gProtein: 17gFat: 22g
Keyword Gavi, Mint, Pasta, Ricotta Salata, Spring, Vegetarian
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