Pappardelle With Asparagus And Lemon Recipes

Steps:

• Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
• Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
• Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
• Place the vegetable stock and 2 cups water in deep skillet.
• Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
• Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
• Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
• Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

Steps:

• Trim asparagus and diagonally cut into 1/4-inch-thick slices.
• Finely chop shallots.
• Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
• Cut salmon into 2 x 1/2-inch strips.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
• Have ready a bowl of ice and cold water.
• Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
• Reserve water in pot over low heat, covered.
• Drain asparagus and set aside some asparagus tips for garnish.
• In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
• Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
• Stir in 2 tablespoons lemon juice and remove skillet from heat.
• Return water in pot to a boil.
• Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
• Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
• Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta garnished with reserved asparagus tips and remaining salmon.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
• Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1/2 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
• Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
• Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
• Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
• Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Steps:

• Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Steps:

• While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.
• When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.
• Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.
• Divide among 4 bowls, and top with remaining grated cheese.

Steps:

• Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
• Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
• In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta garnished with reserved asparagus tips and remaining salmon.