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Easy prep

Fresh Pappardelle with Roasted Peppers & Peas

Basil Balsamic Vinaigrette

Cooking time

15 minutes




840 /serving

Tonight we serve up the perfect summer pasta dish: silky, fresh pappardelle is tossed with vibrant roasted peppers and summery green peas and coated in a velvety yet light cream and garlic sauce. Italians know that pasta is an every day, even-when-it’s-hot-out food, and now you’ll hopefully be able to hop on that bandwagon too. Serve it with a basil-bomb of a side salad, with radishes and toasted almonds for crunch. Buon appetito!

We will send you:

  • 60g Baby lettuce
  • 60g Sliced radishes
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 200g Fresh green peas
  • 15ml Balsamic vinegar
  • 25g Sliced almonds
  • 225g Fresh pappardelle
  • 2 Roasted peppers
  • 25g Parmigiano Reggiano
  • 30ml Heavy cream

Contains: Egg, Gluten, Milk, Sulphites, Tree Nuts, Wheat

You will need:

Small pan
Medium pot
Large high-sided pan
Olive oil
Salt & pepper
Total Fat
47 g
Saturated Fat
10 g
500 mg
Total Carbs
81 g
7 g
24 g
10 g
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Cook the pasta & peas
Bring a medium pot of salted water to the boil. Add the pasta and peas to the pot of boiling water, separating the strands of pasta with your hands as you add them in. Cook, stirring occasionally, 2 to 3 minutes, until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the cooking water (double for 4 portions), drain thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Mise en place
While the pasta cooks, roughly chop the roasted peppers. Pick the basil leaves from the stems and finely chop the leaves.
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Toast the almonds
Heat a small pan on medium, add the almonds and toast for 2 to 3 minutes until golden brown. Remove from the heat and transfer to a plate.
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Make the vinaigrette
In a small bowl, combine the vinegar, ¾ of the basil, 3 tbsp of olive oil (double for 4 portions) and season with S&P.
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Cook the sauce
Heat a drizzle of oil in a large high-sided pan on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the chopped peppers to the pan. Cook, stirring frequently, 1 to 2 minutes, until warmed through. Add the cooked pasta and peas, Parmesan and heavy cream; stir to combine. Gradually add ½ of the reserved cooking water (if the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency). Cook, stirring frequently, 1 to 2 minutes, until combined and heated through.
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Finish & serve
In a large bowl, combine the lettuce and radishes with as much of the vinaigrette as you’d like; season with S&P. Divide the pasta between your plates and garnish with the remaining basil. Serve with the salad on the side and garnish with the almonds. Bon appétit!