AN ANNIVERSARY: pesto pappardelle with asparagus + mushrooms

comments 2
asparagus / meals / mushrooms / noodles + pasta

happy double b-day to my blog and I. Last week I turned 29 and today my blog turns 2!

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making your own pasta is so satisfying and surprisingly easy.

THE PASTA

  • 1 c. white flour
  • 1 c. semolina flour
  • 1/2 c. + 2 tbsp water

mix flours then stir in water. if it doesn’t come together, add more a tbsp at a time (same goes for flour if it’s sticky.) Knead for a minute then cover with a damp cloth and let rest 10 minutes. cut into 6 sections and shape into a little log with your hands. on a well floured surface, roll it out as thin as you can into a long long rectangle. i like to just use a pizza cutter, cut into thick wonky strips, flour then lay out on a baking sheet to dry. if you don’t want things wonky, then lightly flour and roll it up then slice with a sharp knife and unfurl your noodles. i like wonky.

Boil in a biiiig pot of salted boiling water for about 5 minutes (depending on the thickness, taste one)

THE DISH

  • oil
  • 1 onion, diced fine
  • 1 bunch asparagus, ends removed, chopped into 1 pinch pieces
  • 10 brown mushrooms, sliced
  • 2 c. chopped baby spinach
  • 3 cloves garlic, minced
  • pinch of red pepper flakes
  • salt + black pepper
  • a good smothering of pesto¬†(this link is for walnut but i made this one with pinenuts)

start your pasta water first! then:

in a large pan (larger than you need, you’ll be mixing the pasta in it later), heat oil and saute onions and a pinch of salt, until golden and soft. add mushrooms and cook until brown. add asparagus and greens and cook until asparagus is JUST tender. taste and adjust seasoning as needed. remove pan from heat until pasta is done. when the pasta is cooked drain it then throw in right into the pan with all the vegetables (no rinsing). stir it around and the bit of water from the pasta will lift all the oily tasty bits from the pan and make it saucy. add your pesto and stir to coat then serve with a generous amount of black pepper.

The Author

vegan foods!

2 Comments

  1. Pingback: ravioli with broccoli, pine nut and mushroom filling with creamy cauliflower sauce | go eat a food

  2. Pingback: fresh lasagne with spaghetti squash, spinach + mushroom | go eat a food

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