Pappardelle

Our family discovered pappardelle pasta at Cafe Bello, where it was billed as Italian comfort food.  Yum!  Since then, we’ve prepared it a few different ways.  No matter how you top it or what sauce you choose, these super-wide pasta noodles are simply wonderful!

  • 1 pound cleaned and peeled shrimp (optional)
  • 12-ounce package pappardelle (cooks up to about 6 cups)
  • 5-6 Tablespoons extra-virgin olive oil, divided use
  • 6 oz fresh spinach, cleaned and stems trimmed short
  • 2-4 cloves garlic, minced
  • 1 pound asparagus, break off coarse bottom portion, cut remainder to 2-inch long pieces
  • 2 medium zucchini, quartered and cut to 2-inch long pieces
  • 1 medium onion, chopped to bite-size pieces
  • 1 cup frozen green peas
  • 1 medium to large bell pepper, chopped to bite-size pieces
  • 1 14.5 oz can diced tomatoes with basil and oregano
  • 1⁄4 cup toasted pine nuts or toasted sunflower seeds
  • 1⁄2 cup freshly grated Parmesan or three-cheese blend (Parmesan, Ramono, Asiago, etc)
  • 1⁄4 cup roughly chopped fresh parsley (or 2 Tablespoons dried)
  • 1/4 cup roughly chopped fresh basil (or 2 Tablespoons dried)
  • 1-2 Tablespoons fresh oregano leaves (or 2-3 teaspoons dried)
  • 1 teaspoon Kosher salt or sea salt
  • 1/2 teaspoon black pepper (fresh ground if available)

If you are using frozen shrimp, thaw in salted water (1/4 cup salt to 8 cups water) for several hours, then remove, discard water and pat shrimp dry.

Prepare pasta noodles according to package directions and set aside in a large serving bowl, covered with a paper towel or dish cloth to retain some of the heat but allowing steam to evaporate.

Bend each asparagus stem gently, holding the tip in one hand and the cut end in the other.  Where the stem breaks, that is the mark of where the asparagus is tender.  Use only the tender, tip end in this recipe.  Discard or compost the other end.  One pound of fresh asparagus yields about 1/3 to 1/2 pound of tender pieces.

Cut the vegetables to the sizes indicated (bite-size or 2-inch long lengths).  All vegetables except onion and garlic can be trimmed the night before and stored in Ziploc bags in the refrigerator.  Cut onions and garlic increase in flavor if cut the day before use.

Use a very large (2 gallon) non-stick frying pan and saute the shrimp, then vegetables in the following order.

  1. Shrimp and 2 Tablespoons olive oil – heat on high 1 minute, then saute shrimp, stirring frequently for 3 minutes.  All shrimp should be completely pink.  Remove shrimp and layer them over pasta in bowl.  Replace paper towel or dish cloth cover.
  2. Garlic, onion and 1 Tablespoon olive oil – return skillet to high heat and add in 1 more Tablespoon of olive oil (you have now used 3 of the 6 Tablespoons total).  Fry the minced garlic on high heat for 2 minutes, then add the onion and fry for 3 minutes.
  3. Zucchini and 1 Tablespoon olive oil – leave the garlic and onion in the pan, add 1 more Tablespoon olive oil and the zucchini and saute for 2 minutes.
  4. Asparagus, bell pepper, peas and 1 Tablespoon olive oil – leave the other ingredients and add 1 more Tablespoon olive oil and the asparagus, bell pepper and frozen peas.  Cook on high heat, stirring gently for 2 more minutes.
  5. Spinach and tomatoes – you should not need any more olive oil, but if your vegetables are sticking, add 1 more Tablespoon.  While stirring over high heat, add the spinach to the rest of the vegetables and saute 2 minutes.  Add canned tomatoes and all the rest of the spices and cook on high for 2 more minutes.

Shrimp and pasta return!  Add the pasta and shrimp to the vegetables in the frying pan and toss lightly with wooden spoons to combine.  Add in the cheese, turn off heat, and toss again to mix cheese throughout.  Serve either in frying pan or transfer to a serving bowl.  Top with nuts and eat immediately.

Serves 8

 

Options:  You can add in just about any kind of fresh, frozen, or canned vegetable.  Our Easter 2015 version included no asparagus (there was a sale and I got there too late!) and my tomatoes were sun-dried strips in olive oil.  I used that oil instead of virgin olive oil in the recipe.  I also added frozen corn kernels and I sauteed the spinach in bacon drippings when I found the vegetarians were not coming after all.  Oh, and I forgot to add in the fresh herbs!