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Pappardelle Pasta with Spring Vegetables and Pea & Arugula Microgreens


Pappardelle Pasta with Spring Vegetables and Pea and Arugula Microgreens urban minimalist

**This recipe serves 4

Ingredients

  • 2 Tbs. sherry vinegar
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. minced garlic
  • Kosher salt and freshly ground black pepper
  • 12 oz. pappardelle
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 cup carrots, cut into thin diagonal slices
  • 1 cup asparagus, cut on the diagonal into 1-1/2-inch pieces
  • 1/2 cup diced red onion
  • 1 cup snap peas, cut on the diagonal into 1-inch pieces
  • 3 Tbs. finely chopped shallots
  • 1/2 tsp. celery seed
  • Cayenne pepper
  • 2 cups low-sodium chicken broth
  • 3 oz. mascarpone, at room temperature
  • 1/4 cup chopped fresh dill
  • 1 cup microgreens, arugula or pea shoots

Directions

  1. In a large bowl, combine the vinegar, extra-virgin olive oil, 1 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook the pasta according to package directions until al dente. Drain, transfer to the bowl with the dressing, and toss to coat.
  2. Meanwhile, in a 12-inch skillet, combine 1 Tbs. butter and 1 Tbs. olive oil over medium-high heat until the butter is melted. Add the carrots, asparagus, and onions, and cook until the carrots and asparagus are crisp-tender, about 4 minutes. Add the snap peas and cook until bright green, about 1 minute more. Transfer the vegetables to the bowl with the pasta.
  3. Add the remaining butter and olive oil, and heat over medium heat until the butter melts. Add the shallots, celery seed, and a generous pinch of cayenne, and cook until the shallots are translucent, about 2 minutes. Add the remaining 2 tsp. garlic and cook for another 15 seconds. Add the chicken broth and bring to a boil; cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.
  4. Return the pasta and vegetables to the skillet and cook until heated through, about 2 minutes. Add the dill and toss to coat. Season to taste with salt and pepper, toss with the microgreens, and serve immediately.

 

Ingredients, Directions & Image From finecooking.com


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