Pea and Spinach Pappardelle

Peas and spinach are a classic pasta pairing, and this recipe elevates it with the addition of sautéed onions and garlic, a touch of Parmesan cheese, and the vibrant green of baby spinach. The result is a simple yet elegant dish that is perfect for a quick weeknight meal.

The origins of this recipe are shrouded in mystery, but it is believed to have been created by an Italian cook who was looking for a way to use up leftover peas and spinach. Whatever its origins, this recipe has become a staple in many kitchens around the world, and it is a favorite of both children and adults alike.

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

Ingredients

• Fresh Pappardelle pasta
• Frozen peas
• Baby spinach
• Onion
• Garlic
• Olive oil
• Parmesan cheese
• Salt and pepper

Instructions

1. In a large skillet, heat olive oil over medium heat
2. Add onion and garlic; sauté until softened
3. Add peas and sauté for 2-3 minutes, until heated through
4. Season with salt and pepper
5. Add baby spinach and cook until wilted
6. Remove from heat and toss with Parmmesan cheese
7. Cook pasta to package instructions
8. Drain pasta and add to the skillet with the sauce

Why It Works

• The combination of peas and spinach provides a bright and colorful contrast, while the sautéed onions and garlic add a savory depth of flavor.
• The addition of Parmesan cheese adds a touch of umami and richness, while the baby spinach provides a fresh and vibrant green color.
• The pasta is cooked separately and then added to the sauce, ensuring that it remains al dente and does not become overcooked.