Pappardelle seems to be back in vogue again, and it's unusual that it's current reputation as an elegant pasta is quite converse to it's rustic appeal a decade or so ago. Also in vogue is the cooking of lettuce, which provides a taste almost like a mustardy spinach, to a dish. So i suppose this dish is very much a 'fad' dish; but that's not to say that at the same time it's not very very tasty.
As i couldn't find fresh pappardelle at the market i purchased fresh Lasagne sheets and cut them into 3cm thick ribbons which provides the same end result. Also, if you don't have a reputable grocer, don't use fresh peas: the frozen ones will be better, and cost a 10th of the price.
