Ingredients
- 3 cups fresh shucked peas (substitute with frozen)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano (plus more)
- 1/2 onion (finely chopped)
- 1 pound fresh pappardelle
- 1/4 cup thinly sliced scallions
- kosher salt and freshly ground black pepper
Preparation
Step 1
Bring a large pot of salted water to a boil.
Put half of the peas in the water. Cook for 4 minutes. Plunge immediately in ice water. Strain the peas.
Place the blanched peas in a food processor along with 1/4 cup of olive oil and 1/4 cup of Parmigiano-Reggiano. Season pea pesto with salt and pepper to taste.
Meanwhile, heat a large sauté pan over medium-high heat and add a drizzle of olive oil. Add the onion, and the rest of the peas, and sauté until softened, about 10 to 12 minutes.
Add the fresh pasta to the boiling water and cook for 2-3 minutes, or until al dente.
Add the pea pesto and a ladle of the pasta water into the pan with the pea puree and stir to loosen the sauce. Then add the cooked pasta directly into the pan with the pea mixture. Stir gently to mix well, adding a little more pasta water if necessary. Add more freshly grated cheese and scallions and toss to combine. Serve immediately.
Tips: If you can’t find fresh pasta, used dried fettuccine or penne.