Pappardelle with Spiced Butter
- 1/4 teaspoon saffron threads
- pinch of salt
- 1 stick / 4 oz / 100 g butter
- 2 tablespoons extra virgin olive oil
- 6 medium shallots, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- scant 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red chile flakes
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon+ fine grain sea salt
- black pepper
- 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta
- 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds
- splash of cream
- 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped parsley
- This recipe is vegetarian
- Produce
- Asparagus (1/2 pound)
- Coriander, ground (1/2 teaspoon)
- Ginger, ground (1/2 teaspoon)
- Mint (2 tablespoons)
- Parsley (2 tablespoons)
- Pine nuts, toasted and chopped (1/2 cup)
- Red chile flakes (1/4 teaspoon)
- Shallots, medium (6)
- Cooking & Baking
- Black pepper (1)
- Cayenne pepper (1/2 scant teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
- Paprika, sweet (1/2 teaspoon)
- Saffron threads (1/4 teaspoon)
- Salt (1 pinch)
- Sea salt, fine grain (1/4 teaspoon)
- Turmeric, ground (1/4 teaspoon)
- Pasta & Grains
- Pappardelle egg pasta, dried (1/2 pound)
- Dairy
- Butter (1 stick)
- Cream (1 splash)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published May 18, 2010 (2 years ago).
13 people saved this recipe.
