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Pappardelle is a wider ribbon of pasta to that of fettuccine. Using this type of pasta just makes your dish extra sexy. I like these kinds of recipes because you can change things up. The pasta and sauce alone are fine; from there you can add grilled shrimp or fish and whatever vegetables are in season.
Spring Pappardelle Recipe
½ bunch of fresh asparagus, cut into 2” pieces
10 artichoke quarters, fresh or frozen
½ cup spring peas
2 Tablespoons olive oil
2 Tablespoons shallots, minced
1 large garlic clove, minced
pinch of crushed red chilies
½ cup Romano cheese, grated
¾ cup cream
sea salt and pepper to taste
8 ounces pappardelle pasts
¼ cup Romano cheese, finely grated
2 Tablespoons mint, chiffonade
Prepare all of you ingredients first. We are going to prepare this recipe in a streamline fashion. Start the water for the pasta and add a little salt. Add the pasta once the water is at a rolling boil.
To prepare the sauce, sauté the artichokes in the olive oil and brown them well. Remove them from the pan and set aside. Start sautéing the shallots on low until translucent. Add in the garlic and chilies, and raise the heat to medium. Watch the garlic; just as it turns golden add in the cream. Reduce heat back to low and cook for a few minutes. The pasta at this point should almost be done. Remember to keep stirring the pappardelle, it like to stick. For the fun part you can now add the peas and asparagus to the pasta pot. This will cook the vegetables and finish the pasta all at once, drain.
Stir in the half cup of cheese and whisk to create a creamy cheese sauce, adjust the seasoning and pour in the pasta. Toss to coat the pasta and vegetables. To complete, plate up and sprinkle on the remaining cheese and the mint. Serves 3-4.