Pappardelle with Peas and Parmesan

This pasta is a regular on the menu at Po in Manhattan.  It is really good!  Can be served as a meal or a first course - yum!


Ingredients:

1 pound fresh pappardelle (I had to use dry, but it was still good)

1/3 cup and 1 Tbsp. extra-virgin olive oil (don't skimp here - use the good kind)

1 cup coarsely chopped red onion

2 Tbsp. sugar

1 Tbsp. salt

1/4 tsp. black pepper

2 cups fresh or frozen peas , thawed (I used frozen)

1/2 cup chicken broth or water (I used broth)

1 Tbsp. butter

12 whole mint leaves , optional (I didn't use these)

Freshly grated Parmigiano-Reggiano cheese to taste (no substitutions)

Whole cooked peas for garnish

Directions

Boil a large pot of salted water and cook pasta until al dente.

Meanwhile, in a wide skillet, heat 1 tablespoon olive oil over medium heat until hot. Add the onion, sugar, salt, pepper, and fresh peas, reserving some whole peas for garnish. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. (If using frozen peas, add them when onion is tender, and cook 2 minutes more, stirring.) Transfer mixture to a blender and puree with broth or water and remaining olive oil, scraping sides of blender with a rubber spatula.

When pasta is done, drain it. Mix pea puree and butter in a saucepan; add pasta and stir until it's evenly coated. Cook the remaining peas for garnish.  Add mint leaves and toss well (optional). Serve with Parmigiano-Reggiano cheese and garnish with whole cooked peas.

Couresy of:  http://www.oprah.com/food/Pappardelle-with-Peas-and-Parmesan
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