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🍽️ Pappardelle with Peas and Mint
370 kcal · 30 min · 4 servings
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Ingredients
- Salt 1 tbsp
- Radishes 2 bunches
- Pappardelle, fresh 500 g
- Peas, frozen 400 g
- Mint, fresh 30 g
- Olive oil 2 tbsp
- Cream cheese, plain 100 g
- Pepper, black ground pinch
- Sugar pinch
Instructions
- 1. In a large pot, bring about 5 liters of salted water to a boil. Thoroughly clean the radishes, remove the greens, and slice or shred the radishes into thin slices.
- 2. Cook the pappardelle and peas in the boiling salted water for approx. 3 minutes until al dente. Meanwhile, wash the mint, drain it well, and pick the leaves off the stems. Puree the mint in a tall container with olive oil and 5 tablespoons of cold water.
- 3. Drain the pappardelle and peas, reserving one cup of the cooking water. Toss the pappardelle together with the peas in the pot, still slightly moist, with the radishes, the pureed mint, and the cream cheese.
- 4. Add 100–150 ml of the cooking water depending on the desired consistency, and season with salt, pepper, and sugar.
- 5. Plate the pappardelle with peas, radishes, and mint and enjoy. Bon appétit! Tip: The radish greens can also be used: wash thoroughly and puree together with the mint. This gives the dish a spicy, nutty note.
Nutrition per serving
- kcal: 370
- Protein: 12 g · Fett/Fat: 13 g · Carbs: 54 g