Recipe by Chef Erin Eastland
Photos by Amy Sheridan
Summer vegetable pappardelle with brown butter sauce & thyme
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serves 4-5
Ingredients
- 1 lb. fresh pappardelle
- 2 cups small diced zucchini
- 2 cups small diced squash
- 1 cup sliced fresh morels (washed well and patted dry)
- 1 oz. dried porcinis, soaked, strained and chopped. reserve 1/2 strained soaking liquid
- 1 basket sweet cherry tomatoes, cut in half
- 1 Tbsp. fresh thyme
- juice of 1 lemon
- 8 Tbsp. butter
- 2 Tbsp. olive oil
- 4 oz. good parmesan
- salt and fresh pepper to taste
Directions
- Heat a large pot of salted water for the pasta.
- In a large saute pan, brown 4 TBS butter and then add the 2 TBS olive oil.
- Add the mushrooms, squash and zucchini, saute until they are cooked through but the zucchini and squash are still firm.
- Add the remaining butter and strained mushroom liquid, bring to a boil and once the sauce thickens (about 3-5 minutes) transfer everything to a large mixing bowl.
- Cook the pasta.
- Add the pappardelle to the mixing bowl along with the thyme, cherry tomatoes and lemon juice.
- Toss gently with tongs, season accordingly and serve with a generous helping of freshly shaved parmesan.
Happy cooking,
Erin
products used in this post
fresh pappardelle pasta
mud australia medium pebble bowl
nudo extra virgin olive oil from le marche italy
studiopatro just dots tea towel in copper
dry italian porcini mushrooms
