Tender ribbons of pappardelle layered with ham and peas come together in minutes for a quick weeknight dinner. Whether using your own pappardelle or a good quality one from your collection, adding an egg on it makes the dish even more special saucy and delicious. In spring, ham and peas are a great seasonal pairing with the added sweetness of a high quality granulated onion but throughout the year you could change the items up with what looks great or adapt to simple favorites like chopped broccoli and sliced garlic.

Pappardelle, Peas, and Ham

Name: Pappardelle, Peas, and Ham
Yield: 1
Ingredients: 8oz portion dried Pappardelle; 1 Tbsp olive oil; 1 Tbsp butter; 12 snow peas, cut in half lengthwise; ¼ cup ham, julienne in short strips; 1 tsp granulated onion; 2 Tbsp frozen or fresh cooked peas; Fine sea salt; Freshly ground black pepper; Grated parmesan cheese; Poached or fried egg optional

Rated 2.8 stars by 6 readers

Servings/Yield

Author:

Helen Park

Ingredients

8oz portion dried Pappardelle
1 Tbsp olive oil
1 Tbsp butter
12 snow peas, cut in half lengthwise
¼ cup ham, julienne in short strips
1 tsp granulated onion
2 Tbsp frozen or fresh cooked peas
Fine sea salt
Freshly ground black pepper
Grated parmesan cheese
Poached or fried egg optional

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Directions

Bring a pot of salted water to boil in preparation for cooking the pasta.
In a 10” heavy bottom skillet, add the olive oil, butter, snow peas, ham, granulated onion, and peas.
Cook the pasta in the boiling water according to package directions, reducing cooking time by 1 minute, and add to the pan.
Turn the pan on the medium heat and finish cooking the pasta (adding a spoonful or 2 of pasta water) as the oil and butter glaze the pasta and vegetables, seasoning with salt and pepper to taste.
Transfer the pasta to a plate and top with plenty of grated cheese and an egg if desired.