On Wed, 03 Feb 2010 13:09:29 -0500, Kate Connally >
wrote:
> 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.
Oh, man... I *love* asparagus, but I don't see why you couldn't do
what you wanted to do. I have no idea if you like spinach or not,
since you said "yucky vegetables", so I won't supply a recipe with it.
Big Oven has a lot of recipes that use pappardelle. Look there. You
could take a duck recipe and substitute chicken, for instance. Do you
like favas? You can leave out the asparagus in the recipe below and
substitute peas for fava. I think this recipe is too heavy for lemon
pappardelle too, but that's me. You might like it.
Pappardelle with Asparagus, Fava Beans, and Ricotta
Permalink:
http://www.bigoven.com/120307-Pappar...ta-recipe.html
Yield: 4 Servings
3 lb Fresh fava beans 1/4 c Fresh flat-leaf parsley
1/2 c Low-fat ricotta cheese Freshly ground pepper
1 lg Garlic clove or more 1/4 c Grated Parmesan cheese
10 oz Pappardelle or broad noodles 1 tb Salt
1 lb Fresh asparagus; trimmed
Instructions
Shell the fava beans. Place the ricotta in a heavy-bottomed serving
dish. Add the garlic. Bring a large pot of water to a boil; add the
salt and the pappardelle. Cook until just about al dente, about 8
minutes, and add the asparagus. Mix a ladleful of the boiling cooking
water (about 1/2 cup) with the ricotta and garlic in the serving dish
so that the ricotta takes on a creamy consistency. When the pasta is
cooked through but still firm to the bite (after the asparagus has
cooked a couple of minutes with it), add the fava beans to the boiling
water, stir together and drain. Toss immediately with the ricotta and
garlic, parsley, and Parmesan. Grind in some pepper and serve at
once.
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe
Digest by KitPATh on Mar 18, 1998
--
I love cooking with wine.
Sometimes I even put it in the food.