Weeknight cooking shouldn’t be complicated, but you also shouldn’t have to compromise on flavor or quality. Creamy Pappardelle with Broccolini and Peas is one of my favorite quick and easy weeknight dishes. If you have 30 minutes, you can make this pasta!
Whether you’re looking for an idea for Meatless Monday or just an elegant and effortless meal, this pasta dish couldn’t be easier. Just add a beautiful salad like my Cherry Summer Salad, and dinner is done!
When you start with beautiful ingredients, it doesn’t take much to create a meal to remember. This light and bright Creamy Pappardelle with Broccolini and Peas is sure to become a regular request.
- Pappardelle – Italian egg noodles that are lighter and more delicate in texture than other types of pasta.
- Broccolini – While this is sometimes labeled as baby broccoli, it’s actually related to Chinese kale.
- Peas – You can use either fresh peas or frozen for this recipe. I don’t recommend using canned peas.
- Heavy cream – The heavy cream gives the sauce its luxurious and velvety texture.
- Garlic – Is it even possible to have pasta without a little garlic? Fresh is always best!
- Pesto – The bright and herbaceous pop of pesto adds a depth of flavor. You can use homemade pesto for this, or your favorite store-bought variety.
- Parmesan cheese – Cheese makes everything better, including this pasta. It adds a salty, nutty flavor. Make sure to grate your own cheese.
- Lemon juice – The acidic pop of lemon cuts through the richness. Only use freshly squeezed lemon juice.
How to Make Creamy Pappardelle with Broccolini and Peas
If you can boil a pot of water, you can make this easy pasta. It’s ideal for any night of the week and a luxurious meat free meal.
Time needed: 30 minutes
This pasta comes together in almost the amount of time it takes to boil the water for your pappardelle!
- Blanch and Boil
Bring a pot of water to a boil and add salt. Once boiling, blanch your broccolini. It should only take 3-5 minutes. Remove the broccolini from the pot and allow the water to come back to a boil. Add your pappardelle and cook it according to the package directions for al dente. The last minute of cooking add your peas.
- Sauce Time
Heat a large skillet over medium heat. Add the heavy cream along with a couple cloves of garlic. This will infuse the sauce with garlic flavor. Allow the cream to reduce slightly and thicken.
- Cheese Please!
Remove the garlic cloves from the heavy cream and stir in the parmesan cheese. Next stir in the pesto.
- Pasta Time
Add your pasta, peas, and broccolini into the sauce and squeeze in the lemon. Stir to combine.
- Extra Cheesy
We know that cheese makes everything better! Shave parmesan over the top when serving.
While most of these ingredients are readily available, there are easy substitutions if you can’t find certain ingredients.
- Pappardelle – These delicate egg noodles make the dish. However any long pasta will work such as linguine or fettucine.
- Broccolini – If you can’t find broccolini broccoli florets will work in this dish. You could also make it a little peppery by adding broccoli rabe.
Switch It Up
This recipe is a great base to add on to. With a couple of swaps or additions you can create something new.
- Spicy – When reducing your cream add in crushed red pepper flakes. You can also stir in a little Calabrian chili paste when you add your pesto.
- Meaty – Feel free to add your favorite protein to this dish. Chicken, pancetta, or prosciutto would all be great additions.
Tools Needed for Creamy Pappardelle with Broccolini and Peas
You don’t need any special equipment to create this beautiful dish. You will need a pot large enough to accommodate your pappardelle. This is the same pot and boiling water in which you will cook your broccolini and also peas. You will also need a large skillet that is deep enough for all of the ingredients to be tossed.
Tip for Creamy Pappardelle with Broccolini and Peas
While making this pasta takes next to no time and couldn’t be easier, I do have a tip that will ensure incredible texture in every bite. When you add your broccolini to the boiling water, the moment it turns bright green, remove it from the pot. It should only take about 3 minutes to achieve that tender-crisp texture.
Creamy Pappardelle with Broccolini and Peas
- 1 stockpot
- 1 large skillet
- 1 pkg pappardelle can substitute with your favorite pasta
- 1 tbsp salt
- 1 bunch broccolini, trimmed
- 1 cup peas, fresh or frozen
- 1 1/2 cups heavy cream
- 2 garlic cloves
- 2 tbsp pesto
- 2 cups parmesan cheese, grated
- juice from a lemon
- parmesan cheese for serving
- Bring a large pot of water to a boil. Add the salt.
- Add the broccolini into the pot and allow it to boil for 3-5 minutes until bright green. Remove from the water and allow to cool and drain. Chop into smaller pieces.
- Once the water is boiling again add the pappardelle and cook it according to the package directions for al dente.
- Add the peas the last minute the pasta is cooking.
- Drain the pasta and peas.
- Add the cream and garlic cloves to a large skillet over medium heat.
- Allow the cream to reduce and thicken.
- Stir in the parmesan and continue to stir until it has melted. Stir in the pesto.
- Add the pasta, peas, and broccolini into the pan. Squeeze in the lemon juice and stir to combine.
- Top with extra shaved parmesan.