← Back to Search Results
pan-frying Italian
Pappardelle with Asparagus, Walnuts, and Speck

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Pappardelle con Asparagi, Noci e Speck

If you find fresh fava beans at the market, they are great instead of or in addition to asparagus in this dish. We are not used to steaming vegetables; we boil them. If you are used to or prefer steaming, of course you could steam vegetables, like these asparagus, when we call for boiled.

Yield: Serves 6

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 3 fresh sage leaves
  • ½ pound asparagus tips, cut in half and boiled until just tender
  • ½ pound mascarpone cheese
  • 2-4 tablespoons whole milk
  • ¼ pound walnuts, minced
  • 1/3 pound speck, cut into cubes
  • Salt and freshly ground black pepper
  • Soybean oil (or other mild-flavored oil) for the pasta water
  • ¾ pound pappardelle
  • Freshly grated Parmesan cheese

Directions

1. Melt 4 tablespoons of the butter with a spoonful of water in a large frying pan over low heat. Add the sage and cook about 1 minute to flavor the butter. Add the asparagus and cook for 2 or 3 minutes. Take the pan off the heat and remove and discard the sage leaves.

2. Use a fork to mash the mascarpone with 2 tablespoons of the milk in a medium bowl. Add more milk if necessary to make a loose sauce. Stir in the walnuts and pour into the pan with the asparagus. Put the pan back on low heat, add the remaining butter, and cook until the condimento is creamy.

3. In a small frying pan, fry the speck for a few minutes until golden and slightly crispy. Add the fried speck to the pan with the mascarpone and asparagus. Adjust the seasoning with salt and pepper to taste and transfer to a pasta bowl.

4. Meanwhile, bring a saucepan of water to a boil. Stir in a small fistful of salt and a splash of oil. Add the pappardelle and cook, stirring often, until tender. Reserve a cupful of the pasta water and drain the pappardelle in a colander.

5. Quickly transfer the pappardelle to the pasta bowl. Mix the pasta with the condimento until it is coated, adding enough pasta water so the condimento is a nice, smooth consistency, coating the pappardelle. Sprinkle with Parmesan cheese and serve immediately with more Parmesan on the table.

Notes

It is boring and tedious to crack nuts, but we find that they’re so much better than the already shelled nuts, which often seem to be old and bitter.

“In Sicily, we eat only the tip of the asparagus. In fact, this is a sign of proper behavior. If you have a good education, the nuns teach you how to eat certain things. They show you which fork to use for eating specific foods. Then there is the drama that says you can use a spoon only when eating soup, not when eating anything else. Even if a pasta shape is miniscule, if it is not in a soup, you must find a way to eat it with a fork.”

–G.


© 2005 Wanda Tornabene and Giovanna Tornabene
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, 1/8 teaspoon added vegetable oil per serving, and 1 1/2 teaspoons Parmesan cheese per serving.

687kcal (34%)
116mg (12%)
10mg (16%)
283mcg RAE (9%)
388mg
71mg
19g
4g
3g
48g
100mg (33%)
784mg (33%)
21g (104%)
48g (73%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
nigella-express Nigella Express
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-masala American Masala
by Suvir Saran
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?