Whole Wheat Pappardelle With Fava Purée Recipes

WHOLE WHEAT PAPPARDELLE WITH FAVA PURéE

Whole Wheat Pappardelle With Fava Purée image

This is adapted from a recipe by the food writer Clifford A. Wright. If you forget to soak the dried favas, or if you don't have the time, simply cover them with boiling water and soak 1 hour, then drain and proceed.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup/5 1/2 ounces dried yellow fava beans, soaked in water to cover for 4 to 6 hours and drained
Salt
1 to 2 garlic cloves, to taste, mashed in a mortar with 1/2 teaspoon salt
4 to 6 tablespoons extra-virgin olive oil, to taste
Ground black pepper
3/4 pound whole wheat pappardelle
3 ounces baby arugula (about 3 cups, tightly packed)
2 tablespoons snipped chives
2 to 3 tablespoons ground roasted blanched almonds, for serving
Grated Parmesan, for serving

Steps:

Place the fava beans in a pot and add 1 quart water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add salt to taste (1 rounded teaspoon or more) and continue to simmer, covered, for 30 minutes or until favas are tender.
Set a strainer over a bowl and drain favas. Set aside 1 cup broth.
Transfer beans to a food processor along with the mashed garlic. Run the processor until the beans are crushed, then add 4 tablespoons olive oil and run until incorporated and the mixture is smooth. Add some of the reserved cooking water to thin the purée so it has the consistency of runny hummus. (You will need to add more broth later because the purée will stiffen as it cools.) Taste, adjust salt and season with pepper.
Transfer puréed favas to a metal bowl using a rubber spatula. Place remaining reserved broth in a small saucepan and heat. Place metal bowl over saucepan to keep fava purée warm.
Bring a large pot of water to a vigorous boil over high heat, salt generously and add pasta. Cook, stirring occasionally, until al dente (usually 6 to 8 minutes depending on the brand).
Use the warm broth to thin out the fava purée. Draw a small amount of pasta water from the pot and use it to warm a large serving bowl, then drain it from the bowl.
A few seconds before draining pappardelle, add arugula to pot, then drain arugula and pasta together. Immediately toss with the fava purée, chives and additional olive oil if desired. If purée seems too thick, add more of the broth and toss again. Serve at once, topping each serving with ground almonds. Pass Parmesan at the table.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 15 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 384 milligrams, Sugar 6 grams

YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL

Yuba Pappardelle with English Peas, Fava Leaves, and Basil image

Provided by Daniel Patterson

Categories Leafy Green Soy Dinner Basil Pea Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 12

Ingredients

For pea purée:
1/2 cup homemade or purchased vegetable stock
1/4 teaspoon fine sea salt
2 cups (12 ounces) fresh English peas
For pappardelle:
2 cups Homemade Buttermilk or whole milk (see Test-Kitchen Tips, below)
6 sheets fresh or frozen (thawed) yuba (about 6 ounces) cut in half lengthwise and then crosswise into 1-inch-wide strips (see Test-Kitchen Tips, below)
1 cup (6 ounces) fresh English peas
1/2 teaspoon fine sea salt
1 cup fresh fava leaves, loosely packed (see Test-Kitchen Tips, below)
1/2 cup fresh basil leaves, torn and loosely packed (about 24 leaves)
1/4 teaspoon freshly ground black pepper

Steps:

Make pea purée:
In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.)
Make pappardelle:
In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper. Serve immediately.

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