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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle, Peas, Pesto, And Pecorino

2015-02-09 16.33.22

I wanted to challenge myself to see if I could get dinner on the table in under 15 minutes. The good news is I did! This is my Pappardelle, Peas, Pesto, And Pecorino.

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Prep Time: 0
Cooking Time: 8 to 10 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, Microplane or box cheese grater, mesh sieve, chef’s knife

Ingredients:
1 package (1 pound) of Flora Pappardelle
1 (8-ounce) container of store-bought fresh basil pesto (in the refrigerated section)
1 pint of sweet San Marzano tomatoes, halved (substitute cherry tomatoes)
1 1/2 cups of frozen peas, thawed
1 1/2 cups of Pecorino, freshly grated
1/2 cup of shredded Parmesan cheese, 1/4 cup for garnish

Directions:
In a large pot of boiling salted water drop the pasta. Cook (following package instructions) for 8 to 10 minutes until al dente. In the meantime, halve the tomatoes and grate the Pecorino cheese. Open the fresh basil pesto and the shredded Pecorino cheese.

Place the grated Pecorino into the bottom of a large serving bowl. Using a pair of tongs, transfer the hot pasta to the serving bowl, toss to combine. Add the peas into the hot pasta water to heat through. Drain into a mesh sieve.

Next, add the pesto to the hot pasta, toss to combine. Add the peas toss to combine. Arrange the halved tomatoes all around the rim of the bowl. Finish with a sprinkling of the shredded Parmesan over the top. Dinner is ready in under 15 minutes. This is my Pappardelle, Peas, Pesto, And Pecorino.

Serve hot.

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