Pappardelle with Spring Vegetables – French Women Don't Get Fat
Discover the story behind Pappardelle with Spring Vegetables, inspired by Sirio Maccioni of Le Cirque, making this dish a culinary classic.
Ingredients
- 1 pound green asparagus (bottom inch cut off ),sliced in half crosswise
- 2 cups fresh peas, shelled
- 2 tablespoons minced shallots
- 1⁄4 cup extra-virgin olive oil
- 12 ounces (4 cups) pappardelle
- 1⁄4 cup toasted pine nuts
- 1⁄2 cup freshly grated Parmesan
- 1⁄4 cup roughly chopped parsley
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