- 1 packet good-quality pappardelle
- 1 cup freshly shelled English peas
- 1 cup freshly shelled fava beans
- 1 cup tender asparagus, chopped into ½ inch sticks
- ¼ cup California Olive Ranch extra virgin olive oil
- 2 cloves fresh garlic, sliced
- Pinch of crushed red pepper flakes
- ½ cup heavy cream
- 10 fresh mint leaves, chopped
- 1 cup freshly grated Parmesan or pecorino cheese, divided
- Salt and pepper
- California Olive Ranch extra virgin olive oil
Bring a large pot of water to a strong boil; add salt and taste (it wants to taste a little like sea water). Add pasta and return to a boil. Add peas, beans, and asparagus. Bring back to a boil and cook until the pasta still has a bite—probably about another 6–8 minutes.
While you are cooking the pasta and vegetables, heat a large sauté pan to medium-high. Add California Olive Ranch extra virgin olive oil, garlic, and crushed red pepper flakes. Just when garlic starts to brown, add cream.
Drain cooked pasta and vegetables, keeping a little of the water (to thin the sauce, if needed). Tip pasta and vegetables into sauce. Add chopped mint and half of the cheese; toss to coat everything well. Taste and adjust seasoning with salt and pepper. If it needs to be a little thinner, add a little of the cooking water. Serve with remaining cheese sprinkled over the top. I always add a good glug of California Olive Ranch extra virgin olive oil as well.
Chef's Note: This is one of the dishes that customers ask for out of season; but sadly, we cannot fulfill their request. I really think that it benefits from fresh rather than frozen produce, and the vegetables used here—English peas, fava beans, and asparagus—do not travel very well. This pasta is equally good with one or all of the vegetables; I have even made it with edamame because we are very lucky to have a nearby farm that grows them.
I have to say that this also can be made with other vegetables, such as broccoli. Just make sure that the broccoli is well cooked so it breaks down a little through the sauce (I usually put the broccoli in the boiling water at the same time as the pasta). Incidentally, pasta and broccoli is one of the best ways to get my kids to eat greens; they usually lap up this dish with whatever vegetables I put in it. If I am doing this for the children, I also leave out the chili and just add it to mine.
Recipe courtesy of Executive Chef and Co-Owner Hugo Matheson, The Kitchen, Boulder, CO