Pappardelle with Mashed Peas and Pecorino

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And THIS is another example for why I do Italian so often! Not just because I am mostly Italian who married into an Italian family 😀
Best mother-in-law to have! #DeLuca

thebrookcook

When I received the May issue of Martha Stewart Living, I earmarked every pea recipe- they all sounded so delicious!! I picked this buttery, sweet, rich, and easy dish to try first. (We also can’t eat enough pappardelle in my house!) My son declared that it was “addictive.” 🙂 It was absolutely DELICIOUS. This recipe was adapted from Martha Stewart Living.

Yield: Serves 4 to 6

  • 3 cups shelled green peas (from 3 pounds in pods), or 3 cups frozen peas, thawed
  • coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 1 pound pappardelle, tagliatelle, or fettuccine
  • 6 tablespoons unsalted butter
  • 1/2 cup finely grated Pecorino Romano
  1. Blanch fresh peas in a large pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to a colander with a slotted spoon. (If using frozen peas, skip this…

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