Acacia's Pappardelle Pasta serves 4
Chef Albert Hall
1 lb dried pappardelle pasta, boiled al dente
1 tsp minced shallots
4 whole basil leaves
2 cloves garlic, mashed and minced
1 roasted red pepper, peeled, seeded and chopped
2 portobello mushrooms, stem, gills and skin removed, then sliced
1 small bunch asparagus, blanched and cut into 1-1/2 inch pieces
1 cup fresh or frozen sweet English peas
16 each baby plum or small grape tomatoes
2 tbsp. olive oil
1 tbsp. whole butter
2 tbsp. white wine
2 tbsp. vegetable stock or water
1/2 cup good quality parmesan cheese
Salt and freshly ground black pepper to taste
Gather all ingredients and begin
preparation as stated. In a large skillet, heat olive oil on medium high heat.
Sauté the mushrooms shallots and garlic for 2-3 minutes, deglaze with white wine and then add the peas, asparagus, tomatoes and basil.
Continue cooking for 1 minute. Add heated pasta and
vegetable broth, heat thoroughly.
Add whole butter and toss. Season with salt and freshly ground black pepper then toss with Parmigiano and transfer to heated platter.
Garnish with chopped chives. Salute!