Of course you can make this with store bought dried (or fresh) Pappardelle, or other pasta.
But since since the wide Pappardelle pasta is difficult to come by in my area I just made some up in the food processor using Semolina flour, then passed it through the manually operated pasta roller machine and cut it by hand into wide strips.
If you don't have a cutter like this a sharp knife works very well.
The recipe for the topping/toss is from Donna Hay and could hardly be more simple.
The ingredients are olive oil, green peas, mint (or basil) leaves, lemon juice, ricotta cheese, cracked black pepper, and finally grated Parmesan cheese to top the finished dish.
I also tossed some cherry tomato halves into the mix at the last minute (because they are in such an abundance right now), though I didn't capture a picture of it ~ I think I prefer it with the tomatoes and would make it that way again next time.
If you would like a printable copy of the recipe, you can find it HERE on my recipe blog.
Thank you for stopping by and leaving a comment ~