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Description

The fresh flavors of spring burst forth in this easy to make dish of Pappardelle with Peas, Asparagus, and Mint.

Ingredients

  • 12 ounces dried pappardelle
  • 1 cup cooking liquid (reserved pasta)
  • 2 tablespoons olive oil
  • 8 ounces pancetta (diced small)
  • 1 pound fresh asparagus (trimmed and cut into 1" pieces)
  • 1 1/2 cups frozen peas (thawed)
  • 1/2 cup beef stock (I use low sodium)
  • 3 large egg yolks
  • 1 cup grated parmesan cheese (freshly, plus additional for serving, optional)
  • 1 tablespoon chopped fresh mint (to garnish)

Directions

  1. Cook the pasta according to package directions, reserving 1 cup of the cooking liquid. Keep warm
  2. In a large high sided skillet, saute half of the chopped asparagus (the stalks) in the olive oil over medium/high heat for 1 minute.
  3. Add in the pancetta and cook, stirring occasionally, for approximately 3-4 minutes.
  4. Stir in the beef stock, making sure to scrape up any browned bits from the bottom of the pan.
  5. Reduce the heat to medium.
  6. Stir in the peas and asparagus tips. Continue cooking for an additional 1-2 minutes.
  7. Season with salt and pepper to taste.
  8. Add ½ cup of the pasta cooking liquid and the 3 egg yolks. Toss well to combine.
  9. Stir in the Parmesan cheese and if the pasta seems too dry, add in some additional reserved pasta cooking liquid.
  10. Add the chopped, fresh mint and serve hot with additional Parmesan cheese if desired, and serve.

NutritionView more

780Calories
Sodium60%DV1440mg
Fat75%DV49g
Protein67%DV34g
Carbs18%DV55g
Fiber20%DV5g

PER SERVING *

Calories780Calories from Fat440
% DAILY VALUE*
Total Fat49g75%
Saturated Fat16g80%
Trans Fat
Cholesterol255mg85%
Sodium1440mg60%
Potassium700mg20%
Protein34g67%
Calories from Fat440
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber5g20%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.