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Pappardelle with Wilted Greens

Tossed with hearty greens, pine nuts, and salty feta this quick vegetarian dinner comes together in about 25 minutes.
Course dinner, Main Course
Keyword gluten free, pappardelle, pasta, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 580kcal
Author Linda Spiker

Ingredients

  • ⅔ cup fresh or frozen peas, run under hot water for 60 seconds to thaw)
  • 8 ounces papperdelle pasta (cooked ot package instructions)
  • 3 tablespoons extra virgin olive oil, separated
  • ¼ cup organic shallots, minced
  • 1/2-1 teaspoon red pepper flakes
  • 1 organic lemon, zested and juiced
  • ¼ cup flat leaf parsley, chopped
  • ¼ cup roasted pine nuts
  • 3 cups fresh baby spinach
  • 2 tablespoons butter
  • 3 tablespoons freshly grated parmesan
  • 1 cup Feta cheese

Instructions

Cook the Pasta

  • Remove peas from freezer, place in a strainer and run under hot water for 60 seconds, set aside.
  • Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle (do not rinse) reserving ¼ cup pasta cooking water.

While water heats and pappardelle cooks, prepare the remaining ingredients and cook the vegetables.

  • Peel and finely chop enough shallots to measure ¼ cup 
    Zest and juice the lemon, keeping the zest and juice separate.
    Strip the parsley leaves from the stems; coarsely chop the leaves.
    Grate Parmesan

Cook the vegetables; finish the pasta

  • In a large frying pan over medium heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Add butter to pan and melt. When pasta is ready, reserve 1/4 cup pasta water, drain pasta (do not rinse) immediately add to pan, add reserved pasta cooking water, lemon juice, lemon zest, and parsley. Toss well.
  • Pour pasta into large bowl, toss in Parmesan, feta and if needed 1 tablespoon olive oil. Season to taste with salt and pepper. Toss again and serve.