Enjoy This Recipe Courtesy of Chef Les Kincaid
Pappardelle with Spring Vegetables
12 ounces pappardelle pasta
1 cup frozen petite green peas
2 tablespoons unsalted butter
1 bunch radishes (about 8), halved or quartered if large
2 tablespoons chopped shallot
Pinch of red pepper flakes
5 cups baby spinach (about 3 1/2 ounces)
1 cup chopped mixed fresh herbs (such as parsley and chives)
1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
Freshly ground pepper
1/2 cup part-skim ricotta cheese
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.
Place the empty pot over medium heat and add the butter, swirling to melt. Add the radishes, shallot, and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Serve over the pasta.
Yield: 4 servings