Lemony Sugar Snap Pea Pappardelle – the Perfect Springtime Pasta!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Pasta
Serves: 4
Ingredients
  • 3-4 tablespoons unsalted butter (divided use), or use vegan butter or olive oil
  • 2 leeks, bottoms removed and thinly sliced up to where the leek begins turning green
  • 2 purple scallions, bottoms removed and thinly sliced
  • ½ yellow bell pepper, sliced into thin strips
  • ½ orange bell pepper, sliced into thin strips
  • 2 garlic cloves, pressed or minced
  • Pint of sugar snap peas, strings removed
  • ⅓ cup dry white wine or vermouth
  • ¼ cup organic vegetable stock
  • 1 package Gardein Meatless Chick’n Strips, each strip cut in half
  • 1 Meyer lemon, zested and juiced
  • 8.8 ounce package Bionaturae organic pappardelle
  • Sea salt and freshly ground black pepper
  • Several sprigs of mint, parsley, and chives, leaves chopped or snipped with herb shears
  • Freshly grated Parmesan (optional)
Instructions
  1. Put a large pot of water on to boil. Prep all your vegetables before you start, because this dish will come together quickly.
  2. Heat a large skillet and melt two tablespoons unsalted butter. Add the sliced leeks and sauté for 3-4 minutes. Add the purple scallions, followed by the bell pepper strips, and then the garlic; sauté for a couple of minutes and then add the wine, salt, and pepper. Turn the heat low and cook for another 3-4 minutes.
  3. Add a tablespoon of salt to the boiling water. Put the sugar snap peas in a steamer basket and blanch the peas for about 3-4 minutes. Remove the steamer basket and put ice over the sugar snap peas to stop them cooking so that they keep their bright green color and crisp texture. (Blanching the sugar snap peas can be done at the same time as you’re sauteing the other ingredients if you are good at multi-tasking!)
  4. Add the blanched sugar snap peas to the skillet, along with the vegetable stock, and the Gardein Meatless Chick’n Strips. While this is cooking, bring the pot of water back to a rolling boil and then add the pappardelle. The pappardelle will only take about 4 minutes to cook, so at the same time, add the juice and zest of the Meyer lemon to the skillet, along with the remaining tablespoon (or two) of unsalted butter. Taste the veggie/chick'n mixture and correct seasoning.
  5. Check the pasta to make sure it is al dente. Remove a cup of pasta water and then drain the pasta into a colander.
  6. If your skillet is large enough, add the pasta to the vegetables and chick’n strips in the skillet. If your skillet is too shallow, put the pasta back in the still hot pot that you used to boil the pasta, and add the veggies and chick’n strips. Use the cup of reserved pasta water to rinse out the skillet to make sure that you get all of the remaining goodness from the skillet into the finished dish.
  7. Add half of the chopped parsley, mint, and chives and stir to incorporate. Taste and adjust the salt and pepper if needed. Sprinkle the remaining herbs onto each bowl of pasta, along with the optional Parmesan.
Notes
© 2022 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/lemony-sugar-snap-pea-pappardelle-the-perfect-springtime-pasta/