Pappardelle primavera
Inspired by Melbourne’s City Wine Shop - a bustling Italian bistro (and bottle shop) serving masterful dishes with a balanced selection of European and Australian wines - this pasta will have you feeling like you are dining in an alfresco trattoria in 10 minutes.
Ingredients
- 630g fresh broad beans in pods
- 590g fresh peas in pods
- 250g fresh pappardelle (or 175 – 200g dried pappardelle)
- 1 ½ tablespoon olive oil
- 8 chestnut mushrooms, sliced
- 5 spring onions (white parts only), finely sliced
- 25g parsley, leaves only, finely chopped
- 8 chives, finely chopped
- 1 lemon, zest of whole, juice of ½
- 100g Neal’s Yard Ragstone Goat’s Milk Cheese, cut into small pieces
- Cravero Parmigiano Reggiano (to serve)
Directions
- Step 1 Shell the broad beans and fresh peas
- Step 2 Boil a large pot of generously salted water. Once it reaches a rolling boil, cook the pasta according to packet instructions. Drain, run under cold water (to prevent sticking) and set aside.
- Step 3 Place the peas and broad beans in a saucepan of cold water (about 3 – 4 cups) and bring to the boil. Cook on a rolling boil for 1 – 2 minutes then blanch in cold water.
- Step 4 Heat the olive oil in a non-stick pan over medium-high heat. Once hot, add the mushrooms, peas, and broad beans, and cook until the mushrooms have started to brown (about 5 minutes).
- Step 5 Add the spring onions, parsley, chives and lemon zest to the pan, and cook for another minute (or until fragrant). Season with salt and cracked pepper.
- Step 6 Add the cooked pappardelle to the pan and mix to combine. Gently toss through the goat cheese and take off the heat.
- Step 7 Transfer to a large serving bowl and serve with cracked pepper and a grating of Cravero Parmigiano Reggiano.
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