This spring vegetable pasta comes together in just 30-minutes. It tastes restaurant-worthy, thanks to thick pappardelle noodles and flavor-packed pesto. You’ll cook the asparagus and snap peas just until they’re al dente, which gives plenty of texture to the finished dish.
- 8 ounces dried pappardelle noodles
- ½ cup basil pesto
- 20 spears asparagus
- 2 cups sugar snap peas
- 4 cloves garlic
- 1 tablespoon olive oil
- 2 cups arugula
- Salt and pepper
- 4 ounces fresh mozzarella balls
- Large pot
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Large skillet
- Large serving bowl
- Tongs or two spoons
1. Cook the pasta.
Cook the pappardelle according to the package directions. Drain in a colander, but do not rinse. Transfer to a large serving bowl and toss with pesto. (This will keep the noodles from sticking or drying.)
2. While the pasta cooks, chop the vegetables.
Thinly slice the thick spears of asparagus on a diagonal, into pieces about 3-inches long and ½ inch thick. (Don’t worry too much about getting them perfectly right!) Trim the snap peas and halve them lengthwise. Mince the garlic.
3. Cook the vegetables.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it’s just starting to brown, about a minute.
Add the asparagus and snap peas, plus ¼ cup of water. Season with salt and pepper. Cook until the water evaporates and vegetables are al dente, about 3 minutes.
Add the arugula and stir until the arugula wilts and everything is hot, about a minute.
4. Toss the pasta.
Add the vegetable mixture to the pasta in the large serving bowl, and use tongs or serving spoons to toss everything together.
Divide the pasta among four bowls, and top each one with mozzarella balls.
- Add the pasta and vegetables to the pot.
- Measure the pesto.
- Toss the pasta and pesto.
- Toss the finished pasta.
- Add the mozzarella.