Friday 5 August 2016

Pappardelle fresh pasta with pea cream and braised shrimps

10 minutes to prepare Serves 4



Give peas a chance

I like peas.
When I'm told that someone doesn't like peas, I try my best to make him give peas a second chance.
I will undo whatever childhood trauma has led to this sorry state of affairs. Even if you were repeatedly obliged to eat canned peas, or green peas boiled to yellow at the school cafeteria, we'll overcome this.

If cooked gently and allowed to retain their bright green color, peas will surprise you with their sweetness crunchiness.
Let one shallot magnify peas' natural sugars, use braised shrimps to provide a tasty, salty contrast, and you're on the road to pea rehabilitation.

Here's what you will need for the 4-serving recipe:

320 g Rigatoni pasta
200 g shrimps
250 g frozen peas
1 shallot
EVO oil
salt and pepper


  1. Boil frozen peas in salted water for the time indicated on the package (usually about 5 minutes)
  2. Prepare the peas cream: blend the peas together with the 2 tablespoons of EVO oil, a pinch of salt and freshly ground pepper
  3. Boil water in a pot, add salt and once started to bubble, pour the fresh Pappardelle pasta
  4. Meanwhile, braise chopped shallot with 1 tablespoon of EVO oil and salt; cook gently until the shallot becomes soft and transparent
  5. Add shrimps, raise the heat and cook for a minute
  6. Drain Pappardelle pasta 2 minutes before the cooking time indicated on the package and transfer them into the pan with shrimps. Stir carefully adding cooking water if needed
  7. Place a warm ladle of pea cream on each serving plate. Place shrimp-seasoned Pappardelle pasta on top. Serve immediately!

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.

"This is the real genetics: a shy balding boy falls in love with a blonde, she breaks his heart, and he becomes a monk who studies pea plants"
(Gregor Mendel)

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