Pesto Papardelle with Peas and Ciligiene

Serves: 2 • Time: 15 minutes

This classic pesto and pasta dish made with fresh peas and mini mozzarella balls comes together in just 15 minutes, making it a perfect weeknight meal. 

Pesto Papardelle
© The Frynamic Duo


  • 1 Tbsp. butter
  • 1 cup fresh peas
  • 1 jar Cascina San Cassiano pesto
  • 8 oz. La Pasta di Aldo egg pappardelle
  • 1 cup ciligiene (mini mozarella balls)
  • Basil, for garnish


1. Heat a large skillet over moderate heat and add the butter. Once the butter is melted, add the peas and cook for 2 minutes, then mix in the pesto sauce and remove from the heat.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, 4 to 5 minutes, then drain. Add the cooked pappardelle to the pesto and toss to coat evenly.

3. To serve, distribute the pasta into 2 serving bowls, add the ciligiene, and garnish with basil.

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