I wanted to challenge myself to get dinner on the table in under 15 minutes. The good news is I did! This is my Pappardelle, Peas, Pesto, and Pecorino.
Prep Time: 0
Cooking Time: 10 to 12 minutes
Total Time: 12 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, Microplane or box grater, mesh sieve, chef’s knife, cutting board
Ingredients:
1 package (1 pound) of Pappardelle
1 (8-ounce) container of store-bought fresh basil pesto (in the refrigerated section)
1 pint of sweet mini San Marzano tomatoes, halved (substitute cherry tomatoes)
1 1/2 cups of frozen sweet peas, thawed
1 teaspoon of black pepper, freshly-ground
1 1/2 cups of Pecorino, freshly-grated
Ganishes:
1/2 cup of store-bought shredded Parmesan cheese
Sprinkling of kosher salt and fresh-ground black pepper, to taste, for the tomatoes
Instructions:
In a large pot of salted boiling water, drop the pasta. Cook (following package instructions) for 8-10 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 tongs, transfer the hot pasta to the serving bowl, and toss to combine. Add the peas to the hot pasta water to heat through. Drain into a mesh sieve.
Next, add the fresh-ground black pepper and basil pesto to the hot pasta, and toss to combine. Add the peas and toss to combine. Arrange the halved tomatoes all around the rim of the bowl. Season the tomatoes with kosher salt and fresh-ground pepper to taste. Finish with a sprinkling of the shredded Parmesan over the top. Dinner is ready in under 15 minutes. Serve hot.
There you have it, my Pappardelle, Peas, Pesto, and Pecorino.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Pappardelle, Peas, Pesto, And Pecorino
Equipment
- 1 saucepot 6-quart
- 1 Microplane Substitute a box grater
- 1 mesh sieve
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound Pappardelle
- 1 8-ounce container store-bought fresh basil pesto (In the refrigerated section)
- 1 pint Sweet San Marzano tomatoes Halved (substitute cherry tomatoes)
- 1 1/2 cup frozen sweet peas Thawed
- 1 tsp black pepper Freshly-ground
- 1 1/2 cups Pecorino Freshly-grated
Ganishes:
- 1/2 cup store-bought shredded Parmesan cheese
- Sprinkling of kosher salt and fresh-ground black pepper, to taste, for the tomatoes
Instructions
- In a large pot of salted boiling water, drop the pasta. Cook (following package instructions) for 8-10 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 tongs, transfer the hot pasta to the serving bowl, and toss to combine. Add the peas to the hot pasta water to heat through. Drain into a mesh sieve.Next, add the fresh-ground black pepper and basil pesto to the hot pasta, and toss to combine. Add the peas and toss to combine. Arrange the halved tomatoes all around the rim of the bowl. Season the tomatoes with kosher salt and fresh-ground pepper to taste. Finish with a sprinkling of the shredded Parmesan over the top. Dinner is ready in under 15 minutes. Serve hot.There you have it, my Pappardelle, Peas, Pesto, and Pecorino.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
