YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL
Provided by Daniel Patterson
Categories Leafy Green Soy Dinner Basil Pea Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 12
Steps:
- Make pea purée:
- In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
- Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.)
- Make pappardelle:
- In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper. Serve immediately.
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Meer Munner
[email protected]This dish is a great way to get your kids to eat their vegetables.
Abdullah Peerzad
[email protected]I love the combination of yuba and fava leaves. They're such unique and flavorful ingredients.
Badman love5
[email protected]This recipe is a bit too complicated for a weeknight meal, but it's definitely worth the effort for a special occasion.
Sarki Pato
[email protected]I'm not sure if I did something wrong, but my yuba noodles turned out really tough.
Riaz Muhammad
[email protected]This dish is a great way to use up leftover yuba.
Terry Marshall
[email protected]The flavors in this dish are incredible. I will definitely be making it again.
Jaz Orgasm
[email protected]I was surprised at how easy this dish was to make. It's definitely a keeper!
Seema Gurudat
[email protected]This is a great recipe for a special occasion dinner.
Helix Rai
[email protected]The sauce was a bit too rich for my taste, but the addition of lemon juice helped to balance it out.
Junior evrard Eklo
[email protected]I would definitely make this dish again, but I would probably use a different type of noodle.
Shanic Gabby2
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth it in the end.
Nishae Barton
[email protected]I'm not a big fan of fava leaves, but they were surprisingly good in this recipe.
ARUP MOHALDAR
[email protected]The yuba pappardelle was a bit too chewy for my taste, but the sauce was divine.
Amber Kelly
[email protected]This was an amazing dish! I loved the combination of flavors and textures, with the delicate yuba noodles complementing the earthy fava leaves and sweet English peas.