This Creamy Pappardelle with Basil and Pea Shoots is truly a 10-minute supper. Perfect for a busy weeknight. By the time your water is boiling and pasta cooked your sauce will be done and ready to toss in the sauce. Throw in some fresh basil and pea shoots for garnish and you will look all ‘fancy’ and impress your family or friends. Little do they know this recipe is dead simple I’m pretty sure an 8-year-old could manage to make it. But don’t tell them that – let them think you fussed, and maybe they will offer to do the dishes.
This is more of a method than an exact recipe because I just really don’t measure when I make this.
Ingredients:
– Heavy Cream (enough to sauce the pasta)
– Parmigiano Reggiano (the real stuff) (at least 1/2 cup)
– Fresh Basil (a good handful)
– Pea Shoots (for garnish, optional)
– salt and pepper to taste
– Garlic – 2 cloves
– Butter ( a good tbsp or so)
– Red Pepper Flakes (optional), to taste
Bring a large pot of water to a boil and add salt. Cook the pasta to al dente.
While your pasta is cooking in a large saucepan, melt some butter over medium heat. Add the garlic and cook stirring for a minute or so until fragrant. Add in your cream, let simmer away and reduce and thicken. Season with salt and pepper to taste and add your parmesan cheese in at the end.
Once the pasta is cooked transfer it to the cream sauce and stir together. Add in your fresh basil. Give it a taste and season with salt, pepper, parmesan, or red pepper flakes if desired. Serve immediately garnished with more parmesan and pea shoots if desired.
Another worthy addition that we add in if we have is lemon zest, kind of cuts the richness of the cream a little.
Enjoy
Love pasta? Check out some popular pasta recipes on this site like my Cacio e Pepe with Arugula or Fresh Pappardelle with Bolognese
