Pappardelle With Snap Peas

• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 bunch scallions, cut into 1/2-inch pieces
• 1/2 pound sugar snap peas, roughly chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup roughly chopped fresh parsley
• 1 bunch fresh chives, thinly sliced
• 1/2 pound dry pappardelle pasta
• 3/4 cup crumbled ricotta salata or grated pecorino cheese

1. Bring a large pot of salted water to a boil.
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes.
4. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
5. Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes.
6. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
7. Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter.
8. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes.
9. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss.
10. Top with the remaining 1/4 cup cheese.
11. Per serving: Calories 409; Fat 18 g (Saturated 9 g); Cholesterol 32 mg; Sodium 451 mg; Carbohydrate 49 g; Fiber 5 g; Protein 14 g
12. Photograph by Antonis Achilleos

kosher salt, extravirgin olive oil, unsalted butter, scallions, sugar, pepper, parsley, fresh chives, pasta, ricotta salata

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pappardelle-with-snap-peas-recipe.html (may not work)