Herbed Pappardelle with Asparagus & Burrata

My husband and I are obsessed with burrata- especially with asparagus. Such a heavenly combination!

Naturally, as I am also such a pasta fan, this dish caught my eye right away. It was fresh and especially wonderful to make in backyard herb season. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Grace Parisi. I doubled the asparagus, substituted fresh pappardelle for fazzoletti, and omitted the chervil. Yum!

Yield: Serves 6 to 8

  • 3/4 cup parsley, plus more for garnish
  • 2 T snipped chives, plus more for garnish
  • 2 T tarragon leaves, plus more for garnish
  • 2 T chervil leaves, plus more for garnish, optional
  • 1 1/2 tsp fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 pounds asparagus, cut into 1/2-inch pieces
  • 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti) or fresh pappardelle
  • 1/4 cup raw pine nuts, preferably Italian
  • 8 to 10 ounces burrata or buffalo mozzarella, cut into cubes
  1. In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil (if using). Pulse until chopped.
  2. Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil to the herbs and puree until smooth. Season with salt and pepper.
  3. Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Rinse under cold water to stop the cooking process. Shake dry.
  4. Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
  5. In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate.
  6. Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well.
  7. Toss in the cheese and pine nuts.
  8. Transfer to bowls and garnish with whole herbs.

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Three Years Ago:

Salmon with French Lentils and Mustard-Herb Butter

This may need to become a gold standard dinner party dish. (I really need to have more dinner parties!!) It was healthy (maybe?), elegant, and absolutely delicious. We ate it for Easter dinner this year- the salmon was very flavorful and everyone was begging for more lentils. What a great crowd! 🙂

This recipe was adapted from Gourmet, contributed by Shelley Wiseman, via Epicurious.com. I increased the amount of leeks. We ate it with Asparagus and Fava Beans with Toasted Almonds. Wonderful!

Yield: Serves 6

For the Mustard-Herb Butter:

  • 7 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons chopped chives
  • 1 1/2 teaspoons chopped tarragon
  • 3 teaspoons whole grain mustard
  • 3 teaspoons fresh lemon juice

For the Lentils:

  • 1 1/2 cups French green lentils
  • 6 cups water
  • 4 medium to large leeks (white and pale green parts only)
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh lemon juice

For the Salmon:

  • 6 (6-ounce) pieces skinless salmon fillet (I portioned a 2-ish pound salmon fillet)
  • 3 tablespoons unsalted butter

Make mustard-herb butter:

  1. Stir together all ingredients with heaping 1/4 teaspoon each of salt and pepper.

Cook the lentils:

  1. Bring lentils, water, and 1 1/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes.
  2. Remove from heat and let stand 5 minutes. Reserve 3/4 cup cooking liquid, then drain lentils.
  3. While lentils cook, chop leeks, then wash and drain. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
  4. Add lentils with reserved cooking liquid to leeks along with scant 5 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
  5. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook:

  1. Pat salmon dry and sprinkle with 3/4 teaspoon salt and 1/4 to 1/2 teaspoon pepper (total).
  2. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
  3. Serve salmon, topped with remaining mustard-herb butter, over lentils. (I placed the mustard-herb butter over the warm fish on the plates prior to serving.)

Notes:

  • Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
  • Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

One Year Ago:

Two Years Ago:

Green Couscous with Arugula

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A few evenings ago, my husband and son were at a swim meet and I was home with my picky-eating daughter. I had tons of beautiful CSA arugula all to myself! 🙂 (It is my favorite!) Initially, I was going to just eat it as a giant salad for dinner, but this seemed much more special. I quadrupled the amount of arugula in this dish. Healthy & delicious- as a vegetarian entree or a side dish. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I am bringing this to share with my arugula loving friends for Fiesta Friday #25 at the Novice Gardener. Have a great weekend!

Yield: Serves 4

  • 1 cup whole wheat couscous
  • 3/4 cup boiling water or vegetable stock
  • 1 small yellow onion, thinly sliced
  • 1 T olive oil
  • 1/4 tsp coarse salt
  • 1/4 tsp ground cumin

For the Herb Paste:

  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 T chopped tarragon
  • 2 T chopped dill
  • 2 T chopped mint
  • 4 T olive oil

To complete the dish:

  • 1/2 cup roasted, salted pistachios, roughly chopped
  • 3 green onions, finely sliced
  • 1 jalapeño, finely sliced
  • 4-5 cups arugula leaves, roughly chopped
  • 3-4 oz feta cheese, crumbled
  1. Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
  2. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
  3. To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
  4. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up.
  5. Add the cooked onion, pistachios, green onions, jalapeño, arugula, and feta. Gently mix. Serve at room temperature.

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One Year Ago:

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