Pappardelle With Snap Peas Recipe

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Nutrition per serving    (USDA % daily values)
CAL
429
FAT
68%
CHOL
47%
SOD
12%

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Ingredients for 4 servings

1/2 pound dry pappardelle pasta

1 bunch scallions, cut into 1/2-inch pieces

3/4 cup crumbled ricotta salata or grated pecorino cheese

3 tablespoons unsalted butter

1 jalapeno pepper, seeded and minced

1 bunch fresh chives, thinly sliced

1 tablespoon extra-virgin olive oil

1 cup roughly chopped fresh parsley

1/2 pound sugar snap peas, roughly chopped

Kosher salt

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