Mar 11, 2008

Broccolini and Pappardelle

This is something I threw together a few weeks ago when I was trying to use up some random stuff I had before it went bad. It turned out really tasty so I tried to recreate it. Its also really healthy when you use the whole grain pasta (you could reduce the amount of cheese and make it even healthier, but thats no fun). Cory thinks it would be better without the parsley, so if you aren't a parsley fan you could leave it out.

Whole Wheat Pappardelle pasta, cooked very al dente (with salt and some olive oil)
Shallots - 3 or 4 depending on size, minced
3 cloves garlic, minced
1/3 cup chopped parsley
1 lemon, juiced
2 cups shredded parmesan, divided
salt and fresh ground pepper
1/3 cup reserved pasta water
olive oil

Saute the garlic and shallot in olive oil. Season liberally with salt and pepper. Add broccolini and saute until the broccolini is soft and wilted. Add parsley and toss.

Drain pasta (reserving some of the water). Add pasta to the pan with the vegetables. Add lemon juice and about one cup of shredded parmesan and toss. Add a little of the starchy pasta water and toss so cheese and parsley begin to coat pasta. Let cook long enough that all the cheese melts and everything combines.

Put in a bowl and toss with remaining parmesan. You can garnish with a little shaved parmesan and lemon zest.

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