Pappardelle With Spring Vegetables Recipes
PAPPARDELLE WITH VEGETABLE "BOLOGNESE"
Categories Food Processor Mushroom Pasta Vegetable Vegetarian Quick & Easy High Fiber Dinner Fall Winter Healthy Noodle Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Soak mushrooms in boiling-hot water 15 minutes.
- Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
- Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
- Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
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- Meanwhile, in a large sauté pan, heat oil over medium heat. Add garlic, asparagus, peas, fava beans and carrots and sauté, stirring, until vegetables are tender but not browned, about 7 minutes. Season to taste with salt and pepper and cook, stirring, for 2 minutes to meld flavors. Add wine and cook until reduced by half. Remove from heat and set aside.
- Add salt and pappardelle to the boiling water and cook until pasta is almost al dente. Scoop out about 1 cup (250 mL) of the pasta water and set aside. Drain pasta.
- Return sauté pan to medium heat. Add 2 tbsp (25 mL) of the reserved pasta water and heat through. Add butter and season to taste with salt and pepper. Add pappardelle and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary. Add half of the Parmigiano- Reggiano and toss well.
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