Crunchy pappardelle
Open in Cookpad AppSteps
- 1
Bring a large pot of salted water and a small pot of salted water to a boil.
- 2
Heat the olive oil over medium high heat in a large saucepan and saute the mushroom until they start taking on colour, stirring occasionally.
- 3
Add the wine, bay leaf, thyme and sugar. Bring to the boil and reduce the liquid by two thirds.
- 4
Add the cream and stir to mix. Taste and add plenty of salt and pepper. Keep warm.
- 5
Mix together the lemon zest, garlic and parsley. In a pan over medium heat, toast the panko bread crumb, stirring occasionally.
- 6
Pick any leaves from the broccolini, then cut into 2 1/2 inch long pieces (stalks and florets.) If the stalks are thick, cut them along the center in half or into quarters. Blanch in the small pot of boiling water for 2 minutes and drain.
- 7
Add the pasta to the large pot of boiling water.
- 8
When the pasta is just ready, add the broccolini to the cream sauce to reheat.
- 9
Drain the pappardelle, keeping some of the cooking liquid, add stir with the cream sauce; add half of the parsley mix. If the sauce seems dry; add some of the reserved cooking liquid.
- 10
Transfer the pasta to a serving bowl. Stir the rest of the parsley mix into the panko breadcrumb and sprinkle generously over the pappardelle, then serve immediately
Cooksnaps
Similar Recipes
More Recipes
-
-
Creamy Mango Chikoo Twist Milkshake (Eid Special Refreshing Drink)
-
-
-
-
-
-
-
-
-
Banana Pineapple Candy Muffins
-
Lemony Spinach and Ricotta Pasta
-
-
-
-
-
-
Cheesy crust veg Pizza in tawa
-
-
-
Beattoh Wangari -
-
Comments