Yuba Pappardelle with English Peas, Fava Leaves, and Basil | Recipe Finder

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