Bright and Fresh Pea Asparagus Pappardelle

Bright and Fresh Pea Asparagus Pappardelle

How about incorporating seasonal spring ingredients into your favourite dishes? With the spring right around the corner, I cannot think of a better dish than pea asparagus pappardelle. Besides incredibly visually appealing, flavourful, this dish is abundant in vitamin K, B, folate, copper and many other nutrients and antioxidants.

Pea puree has such a sweet, fresh, pleasant flavour while its unique an elegant lime green colour makes the dish so visibly appealing. Toss in some toasted pine nuts for some added texture and some lime zest for the bright flavour. This dish is surely going to please your guests and impress with both – the taste and the appearance.

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 ½ lb pappardelle or other wide pasta such as tagliatelle
 1 lb peas
 bunch of asparagus
 of sugar
 splash of heavy cream
 lime zest and lime juice
 1 cup frozen edamame
 salt, to taste
 olvie oil
 freshly ground black pepper
 ¼ cup toasted nuts, such as pine nuts
 shaved Parmesan, optional
 Fresh seasonal herbs, for garnish, optional

1

Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3-4 minutes until tender.

2

Drain the peas reserving the cooking water. Either place them in cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas.

3

Process the peas in a blender, adding just enough cooking water and whipping cream to form a spreadable puree (please note, whipping cream could be omitted entirely, but it creates richer creamier flavour.) Add a pinch of salt and sugar to taste. Add optional lime zest and juice. Set the prepared puree aside.

4

Next prepare the asparagus. Break off the woody base from the asparagus and discard (or reserve as this could be used to make vegetable stock.) Cut off the tips of asparagus, around 2 inches long, shave the middle parts of the asparagus with a vegetable peeler into long and thin ribbons.

5

Bring a large pot and another smaller pot of salted water to a boil. Cook the pasta to al dente as per the cooking instructions on the box in the large pot. Add asparagus tips and edamame to the smaller pot and boil for 3-4 minutes. Add your asparagus ribbons to the pot with edamame in the last minute of cooking (they just need to be gently blanched for no more than a minute.)

6

Drain the pasta, reserving some of the cooking water. Drain asparagus and edamame – set some of the mixture aside to be used as garnish.

7

Combine the pasta with asparagus tips, ribbons and edamame. Season to taste with salt and pepper, add olive oil and some of the reserved cooking water, ensuring the pasta is nicely coated.

8

To plate, evenly divide warm pea puree between plates (warm it up if necessary,) top with pasta mixture, the reserved edamame and asparagus garnish, toasted nuts and shaved parmesan. Feel free to add some seasonal herbs. Enjoy.

Ingredients

 ½ lb pappardelle or other wide pasta such as tagliatelle
 1 lb peas
 bunch of asparagus
 of sugar
 splash of heavy cream
 lime zest and lime juice
 1 cup frozen edamame
 salt, to taste
 olvie oil
 freshly ground black pepper
 ¼ cup toasted nuts, such as pine nuts
 shaved Parmesan, optional
 Fresh seasonal herbs, for garnish, optional

Directions

1

Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3-4 minutes until tender.

2

Drain the peas reserving the cooking water. Either place them in cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas.

3

Process the peas in a blender, adding just enough cooking water and whipping cream to form a spreadable puree (please note, whipping cream could be omitted entirely, but it creates richer creamier flavour.) Add a pinch of salt and sugar to taste. Add optional lime zest and juice. Set the prepared puree aside.

4

Next prepare the asparagus. Break off the woody base from the asparagus and discard (or reserve as this could be used to make vegetable stock.) Cut off the tips of asparagus, around 2 inches long, shave the middle parts of the asparagus with a vegetable peeler into long and thin ribbons.

5

Bring a large pot and another smaller pot of salted water to a boil. Cook the pasta to al dente as per the cooking instructions on the box in the large pot. Add asparagus tips and edamame to the smaller pot and boil for 3-4 minutes. Add your asparagus ribbons to the pot with edamame in the last minute of cooking (they just need to be gently blanched for no more than a minute.)

6

Drain the pasta, reserving some of the cooking water. Drain asparagus and edamame – set some of the mixture aside to be used as garnish.

7

Combine the pasta with asparagus tips, ribbons and edamame. Season to taste with salt and pepper, add olive oil and some of the reserved cooking water, ensuring the pasta is nicely coated.

8

To plate, evenly divide warm pea puree between plates (warm it up if necessary,) top with pasta mixture, the reserved edamame and asparagus garnish, toasted nuts and shaved parmesan. Feel free to add some seasonal herbs. Enjoy.

Pea Asparagus Tagliatelle

Happens to be Vegetarian.

Make it Vegan: replace cream with vegetable stock and perhaps some olive oil for richness.

Make it Gluten-Free: replace pasta with good-quality gluten free pasta, ensure all your ingredients are gluten free and not cross-contaminated.

Make it Dairy-Free: replace cream with vegetable stock and perhaps some olive oil for richness. Be sure to use dairy-free pasta.

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