Pappardelle with Broad Beans, Peas Topped with Watercress

Yesterday, I had to face the fact that I didn't know all that much about pasta. It looks like I am going to have a bit of learning to do.

We joined his brother's pub quiz team. The team meets regularly in an old suburban pub, the wallpaper virtually peels off the walls, I could swear that each time we go there is more panels of paper missing. 

All in all, the place is rather decrepit but so full of atmosphere. Deco-wise the piece de resistance is a massive crystal chandelier for which Del Boy would have sold his grand-dad (and possibly would have found a buyer in this very pub).

During the quiz, we were asked for the name for a  long tubed pasta with ridges. All eyes were on me. I don't do music, my knowledge of sports is close to nothing, so the least I could do was to answer spontaneously foodie questions.

But I drew a blank. Nothing sprang to mind. After a moment of panic penne was put forward. According to the quizmaster, Cannelloni was the answer. It looks like I am not the only one having problems with pasta shapes. In the next couple of days, I will definitely study carefully "Pasta" compiled by Academia Barilla but in the meantime let me introduce one of my favourite pasta dishes. Perfect for the summer.

Pappardelle with Broad Beans, Peas Topped with Watercress

Ingredients 

for 2 people

• 200g pappardelle
• 2 big handfuls each of peas and broad beans (outer skins removed) + any greens you have in the fridge (in proportion)
• Extra-virgin olive oil
• Juice of 1/2 lemon + salt and pepper
• Small bunch of watercress (keep a handful to chop finely for decoration)


Method
Cook the pasta in 2.5l of boiling salted water for 10-12 minutes.

In the meantime in a small saucepan boil the peas, broad beans and greens(optional) for 3 minutes. Drain and remove the skin of the broad beans.

Drain the pasta. Quickly return to the empty saucepan (no heat needed) add olive oil, lemon juice, salt, pepper and veggies (not the rocket) toss and served on warm plate.

Top with watercress and sprinkle chopped cress on the pasta.

1 comment:

Sarah Trivuncic said...

You were robbed - penne is the correct answer. Cannelloni are bigger tubes but don't have ridges. Technically only "penne rigate" has the ridges ;-)

I love fresh papardelle and have enjoyed it very much "alla cinghale" (with hare) in Florence. Many moons ago!

si

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