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 egg
1 tsp vinegar
Directions:
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!
she says it in the video, it’s a french sour cream. i have seen it sold at benz’s. you could also have googled, not that difficult!
and i agree with you. the video is to give people ideas and show them how to make something delicious. she is not a rabbi, people who care should just know to follow their own customs.
I tweaked this recipe, used olive oil. Skipped the asparagus. Used the cheeses and pasta I had in the fridge. It was delish. Everyone said best pasta ever.
creme fraiche? p.s. to those issuing caveats about how healthful this recipe is, the purpose of the recipe is to teach the public how to make this tasty dish, not how to follow a healthful diet. that being said, this recipe is no more unhealthful than scores of others. also, it’s pretty well known to those who care that asparagus and herbs need to be carefully checked before using. If Hashem didn’t want them to be used, He’d have listed them alongside the forbidden animals and insects listed in the Torah, or not have created them at all. check carefully… Read more »
It takes too much time. You need to wash well the asparagus and herbs for bugs. Check out the ok vegetables guide.
As far as i know its not so simple to eat fresh asparagus because it has bugs
You make this dish seem way healthier than it actually is.
Just because it has vegetables in the recipe does not mean it is healthy. (i’m a dietitian)