Best 2 Yuba Pappardelle With English Peas Fava Leaves And Basil Recipes

Discover the vibrant flavors of spring with our exquisite Yuba Pappardelle recipe, a culinary masterpiece that combines the delicate texture of yuba noodles with the freshness of English peas, fava leaves, and aromatic basil. This delightful dish is not only a feast for the senses but also a healthy and nutritious choice.

Alongside the Yuba Pappardelle, embark on a culinary journey with our curated collection of equally enticing recipes:

- Delight in the savory and comforting flavors of our Miso-Glazed Black Cod, where succulent black cod is enveloped in a rich miso glaze, creating a harmonious balance of sweet and savory notes.

- Experience the rustic charm of our Spring Vegetable and Farro Risotto, a hearty dish that showcases the vibrant colors and flavors of spring vegetables, perfectly complemented by the nutty texture of farro.

- Indulge in the refreshing and vibrant flavors of our Rhubarb and Strawberry Galette, a delectable pastry that bursts with the sweetness of rhubarb and strawberries, enveloped in a flaky and buttery crust.

- Satisfy your sweet cravings with our decadent Chocolate Olive Oil Cake, a delightful treat that combines the richness of chocolate with the subtle bitterness of olive oil, resulting in a moist and flavorful cake.

Check out the recipes below so you can choose the best recipe for yourself!

YUBA 'PAPPARDELLE'

Yuba 'Pappardelle' image

Provided by Daniel Patterson

Categories appetizer

Time 10m

Yield Serves 4 as an appetizer

Number Of Ingredients 5

Ingredients

Salt
3 sheets yuba, cut into strips about 1 1/4 inches wide
1/3 cup milk
3 tablespoons fruity olive oil
Freshly ground black pepper

Steps:

Bring a large saucepan of lightly salted water to a boil. Add the yuba and cook for 1 minute. Turn off the heat and allow to rest for 2 minutes.
Drain the yuba and return to the pot. Add the milk and olive oil and season to taste with salt and pepper. Divide among four plates and serve.

PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle With Pancetta and Peas image

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra-virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese, for serving

Steps:

Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

To make yuba pappardelle, thinly slice yuba sheets and cook them in boiling water until tender. Drain and rinse with cold water. Toss the yuba pappardelle with olive oil and salt to taste.
For the English peas and fava leaves, blanch them in boiling water for 2-3 minutes, then drain and rinse with cold water. Heat olive oil in a pan and add garlic, shallots, and red pepper flakes. Cook until fragrant, then add the blanched peas and fava leaves. Sauté for 2-3 minutes, then season with salt and pepper to taste.
To make the basil pesto, blend basil, olive oil, pine nuts, Parmesan cheese, garlic, and salt and pepper to taste until smooth. Adjust the consistency with more olive oil if needed.
To assemble the yuba pappardelle with English peas, fava leaves, and basil, toss the cooked yuba pappardelle with the sautéed peas and fava leaves. Add the basil pesto and toss to coat. Serve immediately.

Conclusion:

Yuba pappardelle with English peas, fava leaves, and basil is a delicious and healthy pasta dish that is perfect for a light meal. The yuba pappardelle is a unique and flavorful pasta that is made from yuba sheets, which are a byproduct of tofu production. The English peas and fava leaves add a pop of color and freshness, while the basil pesto adds a rich and nutty flavor. This dish is sure to impress your guests and is a great way to enjoy yuba, a versatile and delicious ingredient.