Pappardelle with Seasonal Veggies

Pappardelle with Seasonal Vegetables

Course: Pasta
Cuisine: Italian
Keyword: Pappardelle
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 186kcal
Author: Kris Longwell
This Pappardelle with Seasonal Vegetables is so vibrant and so fresh! Really healthy and perfect to make when vegetables from the farm are young and bursting with flavor.
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Ingredients

  • 1/2 lb fresh pappardelle pasta can use linguine*
  • 2 1/2 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove minced
  • 1 bunch medium asparagus ends trimmed
  • 1 cup baby carrots
  • 1 cup spring onions aka Cipolline (can use small shallots)
  • 1/2 cup shelled sugar snap peas
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh marjoram chopped
  • 4 tbsp unsalted butter
  • 1 tbsp lemon zest
  • Pea shoots or watercress for garnish
  • Freshly grated Parmigiano-Reggiano cheese optional, for garnish
  • *Available at specialty food stores ie, Whole Foods, Italian markets, or make your own

Instructions

  • In a small pan, bring 2 cups of water to a boil and add the onions...simmer for 3 minutes.
  • Remove the onions with a slotted spoon. Cut off the root end, and squeeze the onion out of the skin. Set aside.
  • In a large skillet, bring the stock, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper to a simmer over medium-high heat.
  • Add the asparagus, carrots, onions and peas and simmer until just tender, about 4 minutes.
  • Remove the vegetables with a slotted spoon, or use a colander (don't discard the liquid)
  • Raise the heat to high and cook the liquid down to about 1 cup, about 4 minutes.
  • Meanwhile, cook the pasta in a pot of salted boiling water until al dente, about 3 minutes. Drain.
  • Add the cooked pasta, vegetables, herbs, butter and zest to the stock. Gently stir for 1 minute, or until butter is melted and pasted is coated.
  • Add salt and pepper, to taste.
  • Serve in plates garnished with pea shoots and topped with Parmigiano-Reggiano shavings (if using).

Nutrition

Calories: 186kcal