Recipes

Yuba Pappardelle with English Peas, Fava Leaves, and Basil

1 Mins read
0
19
0
Share
Scroll to recipe
Share
Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Yuba Pappardelle with English Peas, Fava Leaves, and Basil

amanda

Equipment

  • - Pasta Roller/Extruder: Ideal for making fresh pappardelle from scratch if you prefer homemade pasta over store-bought.

  • - Large Pot: Necessary for boiling water and cooking the Yuba as well as the English Peas and Fava Beans.

  • - Skillet/Frying Pan: Useful for sautéing ingredients that complement this dish, such as onions or garlic.

  • - Hand Blender (Immersion Blender): For pureeing Yuba if needed and blending sauces smoothly during recipe preparation.

  • - Strainer/Sieve: Essential for draining cooked English Peas and Fava Beans, ensuring they are free from excess water.

Ingredients

  • 1/2 cup homemade or purchased vegetable stock

  • 1/4 teaspoon fine sea salt

  • 2 cups (12 ounces) fresh English peas

  • 2 cups Homemade Buttermilk or whole milk (see Test-Kitchen Tips, below)

  • 6 sheets fresh or frozen (thawed) yuba (about 6 ounces) cut in half lengthwise and then crosswise into 1-inch-wide strips (see Test-Kitchen Tips, below)

  • 1 cup (6 ounces) fresh English peas

  • 1/2 teaspoon fine sea salt

  • 1 cup fresh fava leaves, loosely packed (see Test-Kitchen Tips, below)

  • 1/2 cup fresh basil leaves, torn and loosely packed (about 24 leaves)

  • 1/4 teaspoon freshly ground black pepper

Instructions

1

Instruction 1

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.
2

Instruction 2

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.)
3

Instruction 3

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.
0
19
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *