This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. Today’s presenter is Chaya Rapoport, a gourmet baker and pastry chef.
Spring is finally here with all its wonderful colors, flavors and sounds. Nothing says spring more than a light and colorful pasta recipe! This delicious recipe can be enjoyed on Shavuot, during the week or on any special occasion.
This pappardelle recipe is topped with sautéed seasonal vegetables – asparagus, peas and shallots, grated parmesan cheese and a freshly poached egg, and a lemon-based sauce. It’s light; it’s vibrant; and, most importantly, it’s delicious!
Watch below as Chaya Rapaport presents her Pappardelle recipe.
You will need:
½ stick unsalted butter (melted) ¼ lb asparagus
½ lb fresh peas
1 lemon (squeezed)
2 cloves garlic
1 medium shallot
12 oz pappardelle noodles
½ tsp crushed red pepper
½ cup crème fraîche
2/3 cup Parmesan cheese (grated) Salt and pepper
Basil and mint leaves
1 tsp vinegar
Melt butter in skillet over medium-high heat. Add asparagus, cook for 2 minutes and add peas and shallot. Cook until tender and squeeze fresh lemon juice over vegetables.
Stir in minced garlic, cook for another minute, and season with salt and pepper.
Boil pasta for 7-10 minutes, strain and keep reserve water in a separate bowl. Toss pasta with reserved water and crème fraîche, vegetables and Parmesan. Add salt and pepper to taste.
Dish into serving bowls and set aside.
Poached egg: Add water and vinegar and bring to simmer. Tip egg into the center. Cook until white is set. Drain egg with slotted spoon. Place egg on top of pasta.
Top with Parmesan, crushed pepper, basil and mint. Serve and enjoy!