Pappardelle with Peas and Parmesan
- 4 tbsps unsalted butter
- 3 cups fresh English shucked peas
- 1 cup mushrooms sliced
- 1 tbsp white wine
- 1 cup freshly grated Parmesan cheese
- 1 lb fresh homemade pappardelle or dried fettucine
- Salt to taste, Sea salt, freshly ground black pepper, red chili flakes
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In a large saute pan, heat the butter, white wine, mushrooms and peas. Saute until softened and cooked through, about 8 to 10 minutes.
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Bring 6 quarts of water to a boil and add 2 tbsps salt.
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Just before the pasta is done, pour a ladle of the starchy cooking water into the pan with the pea puree and stir to loosen the sauce.
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Cook the pasta until al dente and drain well, reserving more of the pasta water.
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Immediately toss the pasta into the pan with the peas and mushrooms and 1 cup freshly grated Parmesan cheese over medium heat.
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Stir gently to mix well, adding a little pasta water to achieve the correct texture, not too dry and not too wet - the noodles should be dressed like the greens of a salad.
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For a bit of heat, you can add a pinch of red chili flakes.
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Serve immediately.
