Pappardelle Pasta with Sweet Green Peas is one of our favorite recipes from Vicenza, our home town. That is why we’re a little bit obsessed with green peas during spring time.
- 1 lb (400 g) pappardelle pasta
- 2 lbs (800 g) fresh green peas (with the pods)
- 1/2 stick (50 g) unsalted butter or EVO
- 2 slices pork belly, not smoked
- 1 onion
- 1 garlic slice
- 1/4 cup vegetable broth
- 1 Tbsp chopped Italian parsley
- Parmesan cheese, salt and pepper to taste
- Clean the green peas from the pods.
- Chop 1 slice of pork belly and the onion. Add the garlic and the butter and brown everything together for a few minutes. Add also the chopped Italian parsley.
- Add also the green peas and cook for 15 minutes. If it dries too much, add some vegetable broth, and salt and pepper to taste.
- Chop the other pork belly slice in Julienne strips. Brown it in a non-stick pan for a few minutes until it's crunchy.
- Boil the water for the past, add the salt.
- Drain the pasta al dente e sautée it with the green peas condiment. Add the crunchy pork belly, and Parmesan cheese to taste.
We’ve already presented the Superb Green Peas Risotto, but we couldn’t resist to give you also a recipe for a pasta dish.
We’ve already mentioned that in Vicenza there is a peculiar tradition for the green peas cultivation. In a small village close by the city, Lumignano, you will find the sweetest green peas ever. Trust us, there is nothing similar anywhere in the world!
The tradition says that during Middle Age the green peas cultivation started at the foot of the cliff that characterizes Lumignano. Probably, the Benedictine monks were the firsts who harvest this vegetable.
Why are the green peas from Lumignano so sweet? Because there is a perfect spot for them to grow. At the foot of the cliff indeed the temperature is warmer and the green peas grow early in the season and with their perfect sweetness.
The traditional recipe of Pappardelle Pasta with Sweet Green Peas calls for the perfect combination of green peas and pancetta (pork belly). The sweetness of the pork belly gets along perfectly with the green peas.
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Martina and Elisa