Pappardelle, Peas, Pesto, And Pecorino


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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Parmesan Cheese

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Prep Time: 0
Cooking Time: 8 to 10 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, Microplane or box grater, mesh sieve, chef’s knife

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 peas, thawed
1 teaspoon of freshly ground black pepper
1 1/2 cups of Pecorino, freshly grated
1/2 cup of store-bought shredded Parmesan cheese, 1/4 cup for garnish
Kosher salt

In a large pot of salted boiling 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 fresh ground black pepper and basil 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. 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.