Pappardelle pasta with buttermilk and spring vegetables
This is another recipe that is just better in the spring. Fresh seasonal vegetables and herbs bathed in a sauce of buttermilk and Parmesan. A little unusual? Sure. Delicious? Yes
Ingredients
- 6 ounces pappardelle or your favourite pasta
- ½ cup shallots, sliced
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup peas
- ½ asparagus spears
- ⅓ cup Parmesan cheese, grated, plus more for garnish
- ¾ cup buttermilk
- 2 tablespoons fresh basil leaves, sliced
- Chili oil (optional)
- Salt and pepper
Instructions
- Bring a pot of water to a boil, add a good pinch of salt and your pasta. Cook the noodles al dente or to your liking. Scoop out a 1/2 cup of the pasta water to keep for the sauce. Drain and reserve the pasta.
- Wash and snap the bottom ends off the asparagus. Cut off the heads and reserve. Using a peeler, peel the stems into ribbons (keep anything leftover for another dish.)
- In a pot or large pan over medium heat, add the butter and olive oil. Add the sliced shallots and garlic and cook until soft. Add the buttermilk and cheese and stir. The buttermilk will split, so add small amounts of pasta water while stirring until the buttermilk comes back together again. Add the peas, asparagus and the pasta noodles and season with salt and pepper. Toss the pasta and vegetables, then add the basil. Serve the pasta, garnished with grated Parmesan and a drizzle of chili oil.
