PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON
Steps:
- Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
- Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
- In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta garnished with reserved asparagus tips and remaining salmon.
PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS
This is a simple and great pasta dish. You can cut the butter down to cut the fat if desired, and not suffer any loss of flavor. From Gourmet magazine, June 1999.
Provided by Vicki Butts (lazyme)
Categories Pasta
Time 35m
Number Of Ingredients 7
Steps:
- 1. Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
- 2. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
- 3. Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
- 4. In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- 5. Serve pasta garnished with reserved asparagus tips and remaining salmon.
- 6. Serves 4 as a main course.
PAPPARDELLE IN LEMON CREAM SAUCE W. ASPARAGUS AND SMOKED SALMON
This is a simple and great pasta dish. You can cut the butter down to about 1 tablespoon to cut the fat if desired, and not suffer any loss of flavor. From Gourmet magazine, June 1999.
Provided by lazyme
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim asparagus and diagonally cut into 1/4-inch-thick slices.
- Finely chop shallots.
- Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
- Cut salmon into 2 x 1/2-inch strips.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
- Have ready a bowl of ice and cold water.
- Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
- Reserve water in pot over low heat, covered.
- Drain asparagus and set aside some asparagus tips for garnish.
- In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
- Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Stir in 2 tablespoons lemon juice and remove skillet from heat.
- Return water in pot to a boil.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
- Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
- Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta garnished with reserved asparagus tips and remaining salmon.
Nutrition Facts : Calories 729.4, Fat 28.5, SaturatedFat 16.4, Cholesterol 90.5, Sodium 264.8, Carbohydrate 98.5, Fiber 8.5, Sugar 3.5, Protein 24.7
PAPPARDELLE WITH LEMON, BABY ARTICHOKES, AND ASPARAGUS
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large egg) that are completely edible (except the stem). For proper-sized baby artichokes, only the outer-most layer of leaves needs to be pulled off. If your artichokes are bigger than egg-sized, it is a good idea to remove the leaves until you get to the heart to avoid any bitterness. Pappardelle is a very wide ribbon pasta. If you can't find it, use the widest ribbon pasta you can find (usually fettuccine). And if you are like me and usually forget to reserve pasta water, a little chicken broth or even the soaking water from the artichokes can be used. Vegan without cheese or with a substitute.
Provided by ksduffster
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
- Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1/2 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
- Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
- Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.
Nutrition Facts : Calories 541.5, Fat 12.9, SaturatedFat 4.2, Cholesterol 12, Sodium 853.7, Carbohydrate 87.9, Fiber 24.3, Sugar 2.3, Protein 28.2
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