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Flora Egg Pappardelle Primavera

One thing that defines Spring are the colors that come about after the thaw of a long and harsh winter.  The beauty of Earth’s rebirth captures all the senses. Whether it’s the sight of your grass turning green or the smell of blooming Lilac in your garden, Spring brings about a divine resurrection of all Earth’s wonders.  When it comes to recipes for Spring, colors are something that capture all your senses as well.  Colors are a very powerful thing when it comes to food.  The brain associates certain colors with learned memories and relays that information to your palate. Unconsciously, bright colors allow people to taste what they are seeing before they even take a bite.  This recipe combines the bright colors of Flora Egg Pappardelle Homestyle Pasta with a plethora of garden vegetables for a wonderful rainbow of taste.

Ingredients:

2 tablespoons of Sherry vinegar

1 tablespoon of Flora Extra Virgin Olive Oil

1 tablespoon of minced garlic

Kosher salt and ground, black pepper

1 bag of Flora Egg Pappardelle Homestyle Pasta

2 tablespoons of unsalted butter

2 tablespoons of Flora 100% Pure Olive Oil

1 cup of carrots sliced diagonally

1 cup of Flora Marinated Asparagus Spears cut into 1-inch pieces

1/2 cup of diced Red onion

1 cup of snap peas cut into 1-inch pieces

3 tablespoons of finely chopped shallots

1/2 tablespoon of celery seed

2 cups of low-sodium chicken broth

3 ounces of mascarpone at room temperature

1/4 cup of chopped dill

1 cup of microgreens, pea shoots or arugula

Directions:

In a large bowl, combine the vinegar, extra-virgin olive oil, 1 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook the pasta according to package directions until al dente. Drain, transfer to the bowl with the dressing, and toss to coat.

Meanwhile, in a 12-inch skillet, combine 1 Tbs. butter and 1 Tbs. olive oil over medium-high heat until the butter is melted. Add the carrots, asparagus, and onions, and cook until the carrots and asparagus are crisp-tender, about 4 minutes. Add the snap peas and cook until bright green, about 1 minute more. Transfer the vegetables to the bowl with the pasta.

Add the remaining butter and olive oil, and heat over medium heat until the butter melts. Add the shallots, celery seed, and a generous pinch of cayenne, and cook until the shallots are translucent, about 2 minutes. Add the remaining 2 tsp. garlic and cook for another 15 seconds. Add the chicken broth and bring to a boil; cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.

Return the pasta and vegetables to the skillet and cook until heated through, about 2 minutes. Add the dill and toss to coat. Season to taste with salt and pepper, toss with the microgreens, and serve immediately.

 

 

 

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