In the Kitchen: Spring Pea Pappardelle with Lemon and Parmigiano Reggiano

I love peas, and there’s not much I love more than pasta with peas, unless it’s pasta with peas AND lemon.

I started out making this “Peas and Pecorino” recipe from renowned chef Jeremy Fox, but a lack of enough peas and an abundance of pasta and lemon caused me to whip up my own creation.

Read below for how to make this delicious and relatively easy dish!


  • Peas in their pods (I used 2 pounds and only got 3/4 cup of peas, make sure you pick pea pods that are fuller)
  • Basil chive pappardelle pasta
  • 1 ripe lemon
  • 1/4 shallot, diced
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • Salt
  • Pepper
  • Parmigiano Reggiano cheese


1) Shuck the peas
2) Boil a pot of water, salt generously. Prepare an ice bath in a large bowl
3) Boil a second pot of salted water. When boiling, begin to cook basil chive pappardelle
4) In the first pot of water, cook the peas at a simmer until they are tender but not mushy (about 4 minutes). Drain the peas and immediately transfer to an ice bath.
5) Drain the peas again and spread on paper towels to dry completely
6) Drain the cooked pasta and return to the pot. Keep on medium-high heat. Add peas, shallot, red wine vinegar and olive oil. Stir.
7) Squeeze the lemon into the pot, stir. Add salt and pepper to taste.
8) Remove from heat. Grate fresh Parmigiano Reggiano cheese, stir. Plate and top with more cheese and pepper, and lemon zest if desired. Serve!

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