This dish is wonderfully versatile. It’s simple enough for a weeknight, and it has elegance for a special meal. You can keep it light or add protein (I recommend chicken or steak strips). The yellow of the noodles and the green of the peas make for an attractive color combo.
The pesto I made for this dish isn’t traditional. I was feeling creative, and I decided to grind up peas, parmesan and olive oil together in the food processor. Once the pappardelle is cooked after boiling for 5-10 min., drizzle olive oil on the drained noodles in a pot or pan, then stir in the pea pesto.