Spinachpappardelle Recipes
SPINACH PAPPARDELLE
Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
Provided by kolibri
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pappardelle until al dente. Drain and reserve.
- Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
- Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
- Add the egg yolks, spinach, parmesan and parsley and mix.
- Serve immediately.
Nutrition Facts : Calories 855.9, Fat 29.3, SaturatedFat 15.8, Cholesterol 255.9, Sodium 834.7, Carbohydrate 103.3, Fiber 4.8, Sugar 4.5, Protein 36.6
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