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Pasta with Snap Peas
1 package Kings papperdelle
1/2 c. vegetable stock
2 tbs. butter
2 c. snap peas, strings removed
zest of 1 lemon
4-5 fresh basil leaves, chopped
salt & pepper
1/4 c. fresh ricotta cheese
1/4 c. grated parmesan
Remove strings from snap peas as seen in the video. Prepare an ice bath.
Bring a large pot of salted water to a boil. Add snap peas and blanch for about 2 minutes. Remove peas to ice bath to stop them from cooking. Drain peas and set aside.
Return the same water to a boil. Add in pasta. Cook until very al dente.
In the meantime, add the vegetable stock and butter to a deep sauce pan.
When the stock and butter have come together, add in the snap peas, the cooked pasta, and 1/2 c. of the cooking water. Stir to combine.
Add in lemon zest, basil, salt & pepper to taste and mix again.
Stir in ricotta & parmesan. Serve warm.