Whole Wheat Pappardelle With Fava Purée Recipes

WHOLE WHEAT PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH, BROCCOLI RABE & PUMPKIN SEEDS

Steps:

• Preheat the oven to 375°F.
• In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve.
• Bring a large pot of well-salted water to a boil. Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the rabe is cool enough to handle, coarsely chop it and set aside.
• Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it-it has fulfilled its garlic destiny. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe.
• In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but tooth some. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil. Toss or stir vigorously to combine. Divide among serving bowls and top with more Parm and the pepitas.

WHOLE WHEAT PAPPARDELLE WITH FAVA PURéE

Steps:

• Place the fava beans in a pot and add 1 quart water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add salt to taste (1 rounded teaspoon or more) and continue to simmer, covered, for 30 minutes or until favas are tender.
• Set a strainer over a bowl and drain favas. Set aside 1 cup broth.
• Transfer beans to a food processor along with the mashed garlic. Run the processor until the beans are crushed, then add 4 tablespoons olive oil and run until incorporated and the mixture is smooth. Add some of the reserved cooking water to thin the purée so it has the consistency of runny hummus. (You will need to add more broth later because the purée will stiffen as it cools.) Taste, adjust salt and season with pepper.
• Transfer puréed favas to a metal bowl using a rubber spatula. Place remaining reserved broth in a small saucepan and heat. Place metal bowl over saucepan to keep fava purée warm.
• Bring a large pot of water to a vigorous boil over high heat, salt generously and add pasta. Cook, stirring occasionally, until al dente (usually 6 to 8 minutes depending on the brand).
• Use the warm broth to thin out the fava purée. Draw a small amount of pasta water from the pot and use it to warm a large serving bowl, then drain it from the bowl.
• A few seconds before draining pappardelle, add arugula to pot, then drain arugula and pasta together. Immediately toss with the fava purée, chives and additional olive oil if desired. If purée seems too thick, add more of the broth and toss again. Serve at once, topping each serving with ground almonds. Pass Parmesan at the table.