Servings: Serves 4
Ingredients 1 pound ' ' fresh egg-free pappardelle (wide noodles with rippled sides) or egg-free fettuccini2 tablespoons extra-virgin olive oil (you can reduce this to 1 tablespoon if you like)1 cup finely chopped red onionSea salt to taste' ' Fresh ground pepper to taste2 cups defrosted frozen fresh peas1/2 cup fat-free chicken broth12 mint leaves , choppedFreshly grated Parmigiano-Reggiano cheese ' ' or vegan parmesan cheese (available at most heath food stores)Whole fresh peas for garnish
Boil a large saucepot of salted water and cook the pasta until al dente. Meanwhile, in a wide nonstick skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add the onion, cooking until tender. Add the peas and chicken broth, and heat this mixture. Transfer into a blender and puree, occasionally scraping down the sides of the blender with a rubber spatula.
When the pasta is done, drain it. Add the puree to the pasta, and stir until evenly coated. Add the mint leaves and toss well. Serve with Parmigiano-Reggiano cheese and garnish with whole fresh peas and fresh ground pepper.