Pappardelle is a really wide noodle, kind of like pad see yu at Thai restaurants. I couldn't find any pappardelle so I bought some sheets of fresh whole-wheat lasagna and cut them into strips with my kitchen scissors. Smart, right? Even though this recipe sounds like it takes awhile, it really doesn't. It's not too long. Maybe 30 minutes. It would go great with garlic bread but we don't have an oven. We thought it was good and vegetably, but it wasn't enough to "wow" us, so we probably won't make it again.
P.S. I typed this up from the cookbook so if there are typos, ignore them. You're smart enough to figure out what it's supposed to say.
Garden-Style Whole Wheat Pappardelle
The Best of Food & Wine - 1993 Collection
2 small zucchini, cut into 1 1/2-inch long sticks
6 asparagus spears, cut into 1-inch lengths
1 cup sliced green beans (1 inch long)
1 cup peas
1 cup small broccoli florets
1/3 cup olive oil
1/2 cup slivered onions
4 garlic cloves, minced
1 cup sliced shiitake mushrooms
2 cups sliced peeled plum tomatoes
1/2 tsp crushed red pepper
Salt and freshly ground black pepper
1/2 cup canned broth
1/4 cup chopped fresh basil
Whole Wheat Pappardelle
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1. Bring a large saucepan of salted water to a boil. One by one, cook the zucchini, asparagus, beans, peas, and broccoli in the water until just al dente. Remove each vegetable with a slotted spoon, refresh under cold running water, and set aside.
2. In a large nonreactive skillet, heat the oil. Add the onions and garlic and saute over moderately high heat until golden. Add the shiitakes and saute for 3 minutes, then add the tomatoes, crushed red pepper and salt and black pepper to taste. Reduce the heat to moderate and cook for 10 minutes, stirring frequently. Add the stock and the reserved green vegetables and cook for 5 minutes, stirring. Stir in the basil and keep warm.
3. In a large pot of boiling salted water, cook the whole wheat pappardelle until al dente, 3 to 4 minutes. Drain well and return the pasta to the pot. Add half of the liquid portion of the sauce, leaving most of the vegetables behind, and toss lightly. Add half of the Parmigiano and toss again. Transfer the pappardelle to a platter or plates and spoon the remaining sauce and vegetables on top. Sprinkle with the remaining cheese and serve.
Yield: 6 servings