Pappardelle With Spring Vegetables

Serving 4 people

30 min


  • baby spinach 5 cups baby spinach (about 3 1/2 ounces)
  • fresh mixed herbs 1 cup chopped mixed fresh herbs (such as parsley and chives)
  • juice of lemon 1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
  • kosher salt Kosher salt
  • part-skim ricotta cheese 1/2 cup part-skim ricotta cheese
  • pasta 12 ounces pappardelle pasta
  • pepper Freshly ground pepper
  • petite peas 1 cup frozen petite green peas
  • radishes 1 bunch radishes (about 8), halved or quartered if large
  • red pepper flakes Pinch of red pepper flakes
  • shallot 2 tablespoons chopped shallot
  • unsalted butter 2 tablespoons unsalted butter
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How to make it

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.
  3. Place the empty pot over medium heat and add the butter, swirling to melt.
  4. Add the radishes, shallot and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes.
  5. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
  6. Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
  7. Serve over the pasta.