1pkgpappardellecan substitute with your favorite pasta
1tbspsalt
1bunchbroccolini, trimmed
1cuppeas, fresh or frozen
1 1/2cupsheavy cream
2garlic cloves
2tbsppesto
2cupsparmesan cheese, grated
juice from a lemon
parmesan cheese for serving
Instructions
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.