Herbed Pappardelle With Parsley And Garlic Food

FETTUCCINE WITH SUNCHOKES AND HERBS

Steps:

• Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
• Add 1/2 cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.

PAPPARDELLE WITH BEETS, BEET GREENS AND GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.
• While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.
• Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

HERBY PASTA WITH GARLIC AND GREEN OLIVES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
• Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
• Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
• Divide pasta among bowls and drizzle with more oil.

HERBED PAPPARDELLE WITH PARSLEY AND GARLIC

Steps:

• Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
• Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
• Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
• Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
• Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
• Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
• Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.