Spring and Summer are my favorite times of year to make pasta dishes.
They're fast and easy to prepare with endless possibilities. I love that!
And when it's blazing HOT outside, no one wants to turn on their oven to cook, right!? No thanks!
That's when light and delicious pasta dishes like this one make for the perfect Spring and Summer meal.
Let's talk pappardelle for a minute. Have you ever had this kind of pasta?
Pappardelle's wide ribbons are absorbent and sturdy, making them great for heavy, rich sauces; and although the 'sauce' in this dish is not heavy or rich, it holds up to bounty of Spring vegetables beautifully.
It's the sauce that makes this dish so delicious!
It's LIGHT and creamy . . . a great combination . . . and perfect for Spring and Summer!
I make it using chicken broth, mascarpone, and the yummy bits on the bottom of the saucepan. It is so darn good!
One 8-ounce container of mascarpone can make up to 3 dinners. Yes, 3 dinners!
Here's another simple and delicious pasta dish you can make using the same LIGHT and creamy sauce . . . penne with asparagus, shiitake, and pancetta. YUM!
Another unexpected treat in this pasta dish are micro-greens.
Have you heard of them? They're tiny, brightly colored greens that are full of flavor (AND they have 40 times more nutrients than mature plants!). Micro-greens not only add beauty to your dish, but they have a distinct, fresh flavor. I love them! The purple greens add such beautiful color, too!
Trader Joe's sells micro-greens in the refrigerated produce section, and I've also seen them at the Farmer's Market.
I highly recommend buying a bunch, and adding them to your salad, entree, or side dish when you're having company over. They're a delightful (and colorful) addition that will have your guests asking, "What's that flavor?"
Pappardelle with Spring vegetables is a delicious celebration of the season's best!
I hope your family and friends enjoy it as much as we do!
Pappardelle with Spring vegetables
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2 Tablespoons sherry vinegar
1 Tablespoon extra-virgin olive oil
1 Tablespoon minced garlic
salt and freshly ground black pepper
12 oz. pappardelle
2 Tablespoons unsalted butter
2 Tablespoons 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 teaspoon celery seed
2 cups low-sodium chicken broth
3 oz. mascarpone, at room temperature
1/4 cup chopped fresh dill, optional
1 cup micro-greens, arugula, or pea shoots
. . . . . . . .
In a large bowl, combine the vinegar, extra-virgin olive oil, 1 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the pasta according to package directions until al dente. Drain, transfer to the bowl with the dressing, and toss to coat.
Meanwhile, in a 12-inch skillet, combine 1 Tablespoon butter and 1 Tablespoon 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.
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 teaspoons 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.
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 micro-greens, and serve immediately. courtesy Fine Cooking
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