Pappardelle With Spiced Butter Recipes

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PAPPARDELLE WITH SORREL BUTTER & PINE NUTS



Pappardelle with sorrel butter & pine nuts image

This seasonal sorrel and pappardelle pasta dish is simple and uses just a handful of ingredients. It's ready in 20 minutes and makes a fresh veggie main

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 6

2 large handfuls sorrel leaves
100g butter , softened
½ lemon , juiced
250g pappardelle pasta
75g toasted pine nuts , to serve
parmesan , shaved, to serve

Steps:

  • Roughly chop the sorrel, tip into a food processor with the butter and lemon juice, and whizz to a paste. Season, scrape onto a sheet of cling film and roll into a log. Will keep in the fridge for one week, or in the freezer for a month.
  • Cook the pasta following pack instructions until al dente. Meanwhile, put the sorrel butter in a large frying pan to melt and, using tongs, add the pasta straight from the water and toss in the butter. Add most of the pine nuts and mix well before twirling the pasta into bowls. Scatter with parmesan and the remaining pine nuts, and serve immediately.

Nutrition Facts : Calories 384 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

PAPPARDELLE WITH SPICED BUTTER



PAPPARDELLE WITH SPICED BUTTER image

Categories     Pasta

Number Of Ingredients 20

1/4 teaspoon saffron threads
pinch of salt
1 stick / 4 oz / 100 g butter
2 tablespoons extra virgin olive oil
6 medium shallots, chopped
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
scant 1/2 teaspoon cayenne pepper
1/4 teaspoon red chile flakes
1/4 teaspoon ground turmeric
1/4 teaspoon+ fine grain sea salt
black pepper
1/2 pound / 8 oz / 225 g dried pappardelle egg pasta
1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds
splash of cream
1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped parsley

Steps:

  • Place a large pot of water over high heat and bring to a boil. In the meantime, use a mortar and pestle to crush the saffron and salt into a fine powder. Set aside. To make the spiced butter: Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit. Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm). Salt the water generously and cook the pasta per the package instructions, or until al dente. Barely thirty seconds before the pasta has finished cooking, add the asparagus. Drain and return the pasta and asparagus to the pot. Stir in the saffron salt. Pour about half of the spiced butter over the pasta, add a small splash of cream, and toss well. Taste, then ask yourself if you need to add more spiced butter or salt. I suggest adding more butter until it is to your liking, then reserve any leftover for later use (see head notes). Serve the pasta in a large bowl, or divided across plates, sprinkle with pine nuts and herbs.

NIF'S SIMPLE PARMESAN PAPPARDELLE PASTA



Nif's Simple Parmesan Pappardelle Pasta image

A super easy pasta side dish that I threw together to have with dinner tonight. I frequently add bouillon to pasta water because it adds a terrific flavour. Knorr's liquid bouillon is the best flavour I have found for this purpose. Enjoy!

Provided by Nif_H

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 lb dry pappardelle pasta
2 tablespoons liquid chicken bouillon
2 tablespoons butter
1/4 cup fresh parsley, chopped
1/2 cup fresh parmesan cheese, grated
salt & freshly ground black pepper

Steps:

  • Add chicken boullion to water and cook pappardelle as directed. Strain.
  • Put pasta back into warm pot and toss with butter, parsley and parmesan.
  • Salt and pepper to taste.

Nutrition Facts : Calories 317.9, Fat 10.2, SaturatedFat 6, Cholesterol 26.3, Sodium 277.6, Carbohydrate 43.3, Fiber 1.9, Sugar 1.7, Protein 12.4

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