Hugo Matheson of The Kitchen in Boulder, Colo., says, “This is one of the dishes that customers ask for out of season, and we sadly cannot fulfill their requests. I really think that it benefits from fresh rather than frozen produce, and the vegetables that I use here, English peas, fava beans, and asparagus, really do not travel very well. It can be done with other vegetables such as edamame (we are very lucky to have a farm that grows them near by) and broccoli, but make sure that the broccoli is well cooked so it breaks down a little through the sauce. I usually put the broccoli in with the water at the same time as the pasta. Pasta and broccoli is one of the best ways of getting my kids to eat green, and they usually lap up this dish with whatever vegetables I put in it. However, if I am doing this for the children then I leave out the chili, and just add it to mine.”
- 1 pound good quality pappardelle
- 1 cup English peas, shelled
- 1 cup fava beans, shelled
- 1 cup tender asparagus, chopped into half-inch sticks
- 1/2 cup heavy cream
- 1/4 cup extra virgin olive oil
- 2 cloves fresh garlic, sliced
- Pinch dried chili
- 1 cup fresh grated Parmesan or Pecorino Romano cheese
- 10 mint leaves, freshly chopped
- Salt and pepper to taste
Bring a large pot of water to a strong boil. Add a generous amount of salt and taste (it should taste a little like sea water). Add the pappardelle and return to a boil. Add all the vegetables, return to a boil again, and cook until the pasta is al dente.
While you are cooking the pasta and vegetables, heat up a sauté pan to medium high heat and add the olive oil, garlic, and the chili.
Just as the garlic starts to brown add the cream and 3/4 of the Parmesan cheese.
Strain your cooked pasta and vegetables, keeping a little of the water to thin the sauce if needed. Tip the pasta and the vegetables into the sauce.
Add the chopped mint and half the cheese. Add a glug of olive oil, mix, and taste for salt and pepper.
Serve with the rest of the cheese sprinkled over the top.