Vegetable Papparadelle

Vegetable Pappardelle

THE KITCHEN CAFE - BOULDER, CO

[Recipe Serves 6-8]

Notes:

The dish benefits from fresh rather than frozen produce, and the vegetables used here—English peas, fava beans, and asparagus—do not travel very well. This pasta is equally good with one or all of the vegetables. It also can be made with other vegetables, such as broccoli. Just make sure that the broccoli is well cooked so it breaks down a little through the sauce (Put the broccoli in the boiling water at the same time as the pasta).

Ingredients:

1 8-oz packet good-quality pappardelle (DeCecco is a good brand)

1 cup freshly shelled English peas

1 cup freshly fresh, shelled fava beans

1 cup tender asparagus, chopped into 1/2-inch sticks

1/4 cup extra-virgin olive oil

2 cloves fresh garlic, sliced

Pinch of crushed red pepper flakes

1/2 cup heavy cream

10 fresh mint leaves, chopped

1 cup freshly grated Parmesan or pecorino cheese, divided

Salt and pepper

Extra-virgin olive oil

Instructions:

1. Bring a large pot of water to a strong boil; add salt and taste (it wants to taste a little like sea water). Add pasta and return to a boil. Add peas, beans, and asparagus. Bring back to a boil and cook until the pasta still has a bite—probably about another 6–8 minutes.

2. While you are cooking the pasta and vegetables, heat a large sauté pan to medium-high. Add olive oil, garlic, and crushed red pepper flakes. Just when garlic starts to brown, remove from heat and add cream. Reduce heat to low and return pan to keep warm.

3. Drain cooked pasta and vegetables, keeping several cups of the water (to thin the sauce, if as needed). Tip pasta and vegetables into sauce. Add chopped mint and half of the cheese; toss to coat everything well. Taste and adjust seasoning with salt and pepper. If it needs to be thinner, add a little of the cooking water. Serve with remaining cheese sprinkled over the top. I always add a good glug of olive oil as well.