Video Recipe: Papardelle with Spring Peas and Mushrooms

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

Make pasta dough and let it rest for 10 minutes.

Roll out the pasta dough using a rolling pin, adding bench flour to prevent sticking.

Fold the rolled pasta and slice it into thick noodles for papardelle.

Toss the cut pasta with more bench flour to prevent sticking.

Bring a large pot of heavily salted water to a boil, which has been tinted green from blanching peas.

Cook the fresh papardelle in boiling water for about 3 minutes until it floats to the top.

Drain the pasta carefully and rinse it briefly.

Heat a large sauté pan over medium heat and add extra virgin olive oil.

Add wild mushrooms (shiitake and baby bellas) to the pan and season with salt and black pepper.

Once mushrooms start to cook down, add minced garlic and minced shallot to the pan.

Add another touch of olive oil to the pan as the mushrooms absorb some oil.

Incorporate ricotta cheese (about 1/2 cup) into the mixture, allowing it to melt down.

Add blanched spring peas to the pan and mix well with the cheese and mushrooms.

Add the cooked papardelle to the pan and mix to coat the noodles in the sauce.

Season the mixture with more salt and black pepper to taste.

Add chives and thyme to the mixture, stirring to combine.

Plate the pasta family-style, twisting it onto a platter with peas and mushrooms on top.

Drizzle with extra virgin olive oil and finish with grated parmesano regano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens