On Tue, 02 Feb 2010 13:22:36 -0500, Kate Connally >
wrote:
>I have some
>TJ's pappardelle - lemon/pepper flavor - onto which I will
>put the meat sauce.
I have some lemon pappardelle waiting for me to decide what to do with
it too! It seems like beef spaghetti sauce would overwhelm the
delicate lemon flavor though. I'd serve it with a clam sauce if
shellfish didn't flare up hubby's gout these days. I think it might
also be good served with something like duck.
This recipe looks interesting, but I'll lighten it up and use a couple
tablespoons of EVOO instead of the cream. The wine seems to be there
just to say you've used "wine" (woohoo aren't we sophisticated?)), so
I'll probably leave it out or maybe use a little white wine vinegar
instead.
Pappardelle with Asparagus and Lemon
http://www.bigoven.com/134067-Pappar...on-recipe.html
6 to 8 servings
1 lb Pencil-thin asparagus 2 tb Minced Italian parsley
1/2 lb Pappardelle pasta 1/2 ts Salt
1/4 c Freshly squeezed lemon 2 tb Dry white wine
2 tb Minced lemon zest 1 c Heavy cream
Instructions
Snap off the tough ends of the asparagus and cut each stalk into 3 to
4 pieces, slicing on the diagonal. Cook the asparagus in a pot of
lightly salted, boiling water for 2 minutes, or until tender but still
firm. Immediately place in a bowl of ice water, or under cold running
water. After asparagus cool, drain, cover with plastic wrap and set
aside. Cook pasta in a large pot of boiling salted water until al
dente (barely tender), about 10 to 12 minutes. While the pasta is
cooking, combine lemon juice and white wine in a small non-stick
skillet and cook over medium-high heat until reduced to 2 to 3
tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove
from heat and stir in one tablespoon of the lemon zest. Cover to keep
warm until the pasta is cooked. When pasta is cooked, drain and
return it to the cooking pot. Add asparagus pieces, lemon cream sauce
and minced parsley. Toss gently to combine. Transfer to a warm
serving platter or plates.
Garnish with remaining tablespoon of lemon zest and serve.
Recipe: COOKING LIVE SHOW #CL9398 Converted by MM_Buster v2.0n.
--
I love cooking with wine.
Sometimes I even put it in the food.