Pappardelle with Peas and Parmesan!

This recipe has become a staple in my meal rotation because it combines my love for pasta and a sneaky way to get more vegetables into my diet. For my friends who know me well, I have always struggled with eating vegetables. However, after living with a vegetable lover(my hubby) for some time now, his veggie ways are rubbing off on me!

Pappardelle with Peas and Parmesan

(Modified from Oprah's Magazine)

1 pound fresh pappardelle or fettuccine (I use whatever pasta I have on hand)

1/3 cup plus 1 Tbsp. extra-virgin olive oil

1 cup coursely chopped red onion

2 Tbsp. sugar

1 tsp. salt (I usually don't add any unless I think it needs it at the end)

1/4 tsp. black pepper

2 cups fresh or frozen peas, thawed

1/2 cup chicken broth or water

1 Tbsp. butter

12 whole mint leaves (I have never used them)

Freshly grated Parmigiano-Regganio (my favorite) cheese to taste

Whole cooked peas for garnish

1. Boil a large saucepot of salted water and cook the pasta until al dente.

2. Meanwhile, in a wide nonstick skillet, heat 1 Tbsp. olive oil over medium heat until hot. Add the onion, sugar, salt, pepper and peas. If you are using fresh peas, cook 10-12 minutes or until vegetables are soft and tender, stirring occasionally. (If you are using frozen peas, add them when the onion is tender, and cook 2 minutes more, stirring.) Transfer the mixture to a blender and puree with broth or water and the remaining olive oil, occasionally scraping down the sides of the blender with a spatula.

3. When the pasta is done, drain it. Mix the pea puree and butter in a saucepot; add the pasta and stir until it's evenly coated. Add the mint leaves (if desired) and toss well. Serve with Parmigiano-Reggaino cheese and garnish with whole cooked peas. Makes 4 servings.

Jen

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