sf wrote:

> 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.

You're probably right. I was going to get the plain stuff but
saw this first and decided to try it, but I had already planned
the meat sauce. Oh, well, I'll buy it again some time and do
something different with it.

> 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.

Sounds yummy except for the asparagus. ;-) And I'd never
leave out the cream. But enjoy. I wonder what would be a
good substitute for the asparagus (and don't say broccoli,
or any of those yucky vegetables ;-)). I would be tempted
to maybe go for peas or green beaans or maybe zucchini.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?