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Smarter Living: Recipes
Spring Vegetable Pappardelle
- 1 packet pappardelle
- 1 cup freshly shelled English peas
- 1 cup freshly shelled fava beans
- 1 cup tender asparagus, chopped into 1/2-inch sticks
- 1/4 cup extra-virgin olive oil, plus more for serving
- 2 cloves fresh garlic, sliced
- pinch of crushed red pepper flakes
- 1/2 cup heavy cream
- 10 fresh mint leaves, chopped
- 1 cup freshly grated Parmesan or pecorino cheese
- Salt and pepper
- Bring a large pot of salted water to a strong boil. Add pasta and return to a boil.
- Add peas, beans and asparagus. Bring back to a boil and cook until the pasta has softened but still has a bite—about 6 to 8 minutes more.
- While cooking the pasta and vegetables, heat a large sauté pan over medium-high heat. Add the 1/4 cup olive oil, garlic and crushed red pepper flakes. Just when garlic starts to brown, add cream.
- Drain cooked pasta and vegetables, reserving a little of the water (to thin the sauce, if needed). Add pasta and vegetables to the sauce.
- Sprinkle in chopped mint and half of the cheese; toss to coat everything well.
- Season with salt and pepper. If the sauce is too thick, add a little of the cooking water.
- To serve, top with remaining cheese and a good splash of olive oil.
last revised 8/9/2011