Pea and Spinach Pappardelle

This vibrant pasta dish is a symphony of flavors and textures, featuring tender pappardelle noodles tossed with sweet peas, earthy spinach, tangy sun-dried tomatoes, and briny kalamata olives. The dish is finished with a drizzle of olive oil, fragrant garlic, and a sprinkling of crumbled feta cheese for a touch of richness. This hearty and satisfying meal is perfect for a quick and easy weeknight dinner or a casual weekend lunch.

The origins of this dish can be traced back to the bustling kitchens of Northern Italy, where pappardelle, a wide, flat noodle, is a culinary staple. Over the centuries, countless variations of pappardelle dishes have emerged, each reflecting the region's abundant fresh produce and flavorful ingredients. This particular recipe draws inspiration from the vibrant markets of Florence, where the vibrant green of spinach, the sweetness of peas, and the tangy bite of sun-dried tomatoes are celebrated in abundance. The addition of kalamata olives adds a touch of briny complexity, while the crumbled feta cheese provides a creamy and slightly salty balance to the dish. Whether you're a seasoned pasta enthusiast or a home cook looking for a culinary adventure, this Pea and Spinach Pappardelle is sure to delight your taste buds and transport you to the heart of Italy's culinary heritage.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 12 ounces fresh pappardelle pasta
• 1 cup fresh or frozen peas
• 1 bunch fresh spinach, cleaned and chopped
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup chopped kalamata olives
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the peas, sun-dried tomatoes, and olives to the skillet and cook for 5 minutes, until the peas are tender.
5. Add the spinach to the skillet and cook for 1 minute, until wilted.
6. Drain the pasta and add it to the skillet with the vegetables.
7. Stir to combine and cook for 2 minutes, until the pasta is heated through.
8. Season with salt and pepper to taste and serve immediately, topped with feta cheese if desired.

Why It Works

• The combination of fresh peas, spinach, sun-dried tomatoes, and kalamata olives creates a vibrant and flavorful contrast of textures and tastes.
• The use of olive oil as the cooking medium infuses the dish with a rich and fruity flavor that complements the other ingredients.
• The addition of garlic adds a subtle warmth and depth of flavor to the dish without overpowering the delicate flavors of the vegetables.
• The feta cheese provides a salty and creamy contrast to the other ingredients, balancing the flavors and adding a touch of richness.
• The dish is quick and easy to prepare, making it a perfect weeknight meal or a casual weekend lunch.