In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Fresh pappardelle verde with sweet pea pistou and sugar snap peas
Soy-Free, Vegetarian, No Added Sugar
2 Servings, 660 Calories/Serving
15 Minutes
This dreamy dish might as well be called “Fifty Shades of Green.” Well, with five green ingredients, it’s more like “Fifty Shades of Health Benefits,” but that doesn’t quite have the same ring.
In your bag
- 7 ounces Talluto’s fresh pappardelle (contains eggs)
- ¼ pound organic sugar snap peas
- 4 or 5 sprigs organic fresh mint
- ½ cup shelled peas
- Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan - garlic)
- 3 tablespoons grated Parmesan
- 1 teaspoon red chile flakes (optional)
Nutrition per serving
Calories 660, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 210mg (9% DV), Total Carb. 65g (24% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the pappardelle
Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water. While the water is heating and the pappardelle is cooking, prepare the snap peas and mint.
2
Prep the remaining ingredients; finish the pasta
- Cut the snap peas in half on the diagonal.
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
Stir in the pappardelle, reserved pasta cooking water, peas, and sweet pea pistou and cook until the pappardelle is coated with the sauce and the peas are heated through, 1 to 2 minutes. Remove from the heat, stir in half the mint, and season to taste with salt and pepper.
Serve
Transfer the pappardelle to individual bowls. Garnish with the Parmesan, remaining mint, and as many chile flakes as you like and serve.
Kids Can!
- Separate the pappardelle.
- Time the pappardelle.
- Strip the mint leaves.
- Garnish with Parmesan and mint.