- In a large pot, bring 5 quarts salted water to boil. Add the peas and boil for 5 minutes.
- Meanwhile, in a saucepan combine cream and butter. (*Or use either Pappardelle’s Lemon Alfredo Sauce (11 oz.) or Pappardelle’s Porcini Mushroom & Tomato Sauce (11 oz.).) Bring slowly to a boil over low heat and simmer, stirring constantly, for 2 minutes.
- Add pasta to the boiling water and cook until it rises to the surface, about 6 minutes.
- Drain the pasta and peas and arrange on a warm platter. Pour the cream-butter mixture over the top and season to taste with salt and pepper. Toss gently and serve immediately.