Creamy Pappardelle Pasta with Peas

This creamy silky Pappardelle Pasta with Peas is made with sweet green peas, heavy cream, and parmesan cheese and ready in 25 minutes. The wide ribbons of pasta fold beautifully into the rich sauce, catching little bright green peas in every bite. I love making this quick meal on busy weeknights when I crave comfort.

What Makes This Version Different

I used to overcook the peas until they turned a dull, unappetizing grey. Now I add them at the very end of the cooking process.

This keeps them bright green and gives them a slight pop. It balances the richness of the cream sauce perfectly.

Pappardelle Pasta with Peas Ingredients

• 12 oz pappardelle pasta
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 1/2 cups frozen peas, thawed
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest

How To Make Pappardelle Pasta with Peas

1. Boil the pasta: Cook the pappardelle in a large pot of salted boiling water according to package directions. Reserve half a cup of pasta water before draining.
2. Cook the aromatics: Melt the butter in a large skillet over medium heat. Add the chopped shallot and cook for three minutes until soft, then stir in the garlic for one minute.
3. Build the sauce: Pour the heavy cream into the skillet and simmer for three minutes until slightly thickened. Stir in the parmesan cheese, salt, and pepper until smooth.
4. Add peas and pasta: Fold the thawed peas, lemon zest, and cooked pasta into the sauce. Toss gently for two minutes, adding splashes of reserved pasta water until glossy.

Recipe Tips

• Use room temperature cream: This prevents the sauce from splitting when it hits the hot skillet.
• Do not rinse the pasta: The starches left on the noodles help the creamy sauce cling to the ribbons.
• Grate your own cheese: Pre-packaged parmesan contains anti-caking agents that make the sauce grainy instead of smooth.

What To Serve With Pappardelle Pasta

This rich dish pairs nicely with a crisp arugula salad dressed in a sharp lemon vinaigrette. You can also serve it with warm garlic bread to soak up any leftover cream sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk to bring the sauce back together. I do not recommend freezing this dish because the cream sauce may separate.

FAQs

• Can I use a different type of pasta? Yes, any wide noodle works well. Tagliatelle or fettuccine are great substitutes if you cannot find pappardelle.
• Can I use fresh peas instead of frozen? Absolutely. Blanch fresh peas in boiling water for two minutes before adding them to the sauce.
• How do I make this lighter? You can swap the heavy cream for half-and-half or whole milk. The sauce will be thinner but still flavorful.

Nutrition

• Calories: 620 kcal
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 110mg
• Sodium: 540mg
• Total Carbohydrate: 65g
• Protein: 18g

Pappardelle Pasta with Peas

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy silky Pappardelle Pasta with Peas made with sweet green peas, heavy cream, and parmesan cheese. Ready in 25 minutes, this simple weeknight dinner wraps wide pasta ribbons in a rich, glossy sauce you will crave.

Ingredients

• 12 oz pappardelle pasta

• 2 tablespoons unsalted butter

• 1 small shallot, finely chopped

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1 1/2 cups frozen peas, thawed

• 1/2 cup grated parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 teaspoon lemon zest

Directions

• 1. Boil the pasta: Cook the pappardelle in a large pot of salted boiling water according to package directions. Reserve half a cup of pasta water before draining.
• 2. Cook the aromatics: Melt the butter in a large skillet over medium heat. Add the chopped shallot and cook for three minutes until soft, then stir in the garlic for one minute.
• 3. Build the sauce: Pour the heavy cream into the skillet and simmer for three minutes until slightly thickened. Stir in the parmesan cheese, salt, and pepper until smooth.
• 4. Add peas and pasta: Fold the thawed peas, lemon zest, and cooked pasta into the sauce. Toss gently for two minutes, adding splashes of reserved pasta water until glossy.