Spring vegetable stew with pappardelle | Sunbasket
Chef Justine developed this simple stew to welcome the first-of-the-season snap peas. Wide pappardelle noodles and creamy-textured butter beans
Ingredients
- 1-2 shallots
- ¼ pound parsnips
- 1 sprig fresh rosemary
- Fresh parsley
- 3 ounces snap peas
- ¾ cup butter beans
- ½ teaspoon aleppo chile flake (optional)
- 1 cup diced tomatoes
- 1 cup vegetable stock
- ¼ pound pappardelle
- 1 ounce shaved parmesan
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