Fresh pappardelle with peas, hazelnuts, and ricotta salata | Sunbasket
Quick-cooking fresh pasta stars in this easy vegetarian dish with spinach, peas, roasted hazelnuts, ricotta salata, and optional red chile flakes.
Ingredients
- 4 tablespoons unsalted butter (optional)
- 1 or 2 shallots
- 2 or 3 cloves peeled fresh garlic
- 2 lemons
- 6 or 7 sprigs fresh flat-leaf parsley
- ¼ cup roasted hazelnuts
- 14 ounces fresh pappardelle
- 1 teaspoon red chile flakes (optional)
- 5 ounces baby spinach
- 1 cup peas
- ⅓ cup grated Parmesan
- 2½ ounces ricotta salata
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