Pappardelle pasta with sugar snap peas

Ingredients:

• 220 g dry pappardelle pasta
• 1 tbsp. l. olive oil
• 3 tablespoons unsalted butter
• 1 bunch green onions, cut into 1 cm pieces.
• 220 g sugar snap peas, coarsely chopped
• 1 jalapeño, seeded and finely chopped
• 1 cup coarsely chopped fresh parsley
• 1 bunch fresh chives, thinly sliced
• 3/4 cup crumbled ricotta salata or grated pecorino cheese

Preparation:

1. Bring a large saucepan of salted water to a boil. In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. Add the green onions, peas, jalapeño, and 1/4 teaspoon salt and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a serving bowl and toss with the parsley and green onions; do not wash the skillet.
2. Meanwhile, cook the pappardelle pasta in boiling water until al dente, about 6 minutes. Set aside 2/3 cup of the water, drain the rest, and toss the pasta with the vegetables.
3. Pour the pasta cooking water into the skillet and add the remaining 2 tablespoons of butter. Bring to a boil, stirring until the butter melts, then cook until the sauce has evaporated, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup of grated cheese, and toss to combine. Sprinkle with the remaining 1/4 cup of cheese.