Pappardelle with sweet peas, spinach and red Florina-type peppers – Kalamata Papadimitriou

Pappardelle with sweet peas, spinach and red Florina-type peppers

Alexandros Papandreou, Chef


350 gr pappardelle
1 tbsp olive oil
2 tbsp butter
2 spring onions
½ clove garlic
150 gr sweet peas, cooked
150 gr spinach
2 red peppers, Florina type
2 tbsp Red pepper flakes and Paprika Mustard,Kalamata Papadimitriou
2 tbsp finely chopped parsley
120 ml fresh cream (36% milk fat)
150 gr grated original Danish hard cheese
Salt and pepper

Boil the pappardelle in a pot of salted water for 1 minute, drain and cool under plenty of running water.
Place a deep non-stick pan over high heat until well heated, and then add the olive oil and butter.
Sauté the spring onions with the garlic for 1 minute constantly stirring so that the garlic does not burn and turn bitter.
Add the Florina-type red peppers, the spinach, salt, pepper and continue to sauté for 1-2 more minutes. Add some liquid that you have kept from boiling the pappardelle and the sweet peas.
Add the pappardelle, the Red Pepper flakes and Paprika Mustard and the cream; mix thoroughly.
Sprinkle with the Danish hard cheese and continue to stir until the pasta sauce thickens. When ready, sprinkle with the finely chopped parsley and mix. Serve and sprinkle with pink pepper.

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