2 c Sugar snap peas 1/2 lb Pasta (I used little tubes) 1/2 t Saffron 2 To 4 tbs parmesan cheese x Fresh ground pepper Cook peas until just render. I cooked them in the in the micro wave for 1 1/2 min. Cook pasta until al dente. Combine peas and pasta in serving bowl. Sprinkle with the saffron, pepper and cheese. Mix and serve. According to the cookbook, an 8 oz serving (made with 1/2 parm cheese has 319 calories and 3.9 g [A From: BACCHAE@delphi.com. Fatfree Digest [Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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Ada returns for the 3rd time to Pasta Grannies to share her recipe for pappardelle, full of good tips like cook the peas and pancetta separately. Dan Souza from America's Test Kitchen and What's Eating Dan contacted me for a signora to teach him how to make cappellacci, Ada was the obvious choice and it also meant we got to film with her again. If you haven't seen Dan's episode, there's a link/card in this video. It's fun and informative. Meanwhile, here is the ingredients list: 150g semola rimaccinata and 150g 00 flour, 3 eggs one onion, carrot and celery stick softened in olive oil (called soffritto) divided in half - soffritto, 300g shelled peas, nutmeg, 200g tomatoes (tinned), pinch of sugar, a little stock - soffritto, 100g cubed pancetta