Pappardelle with Artichoke & Almond Sauce, Purple Kale & White Asparagus

Pappardelle with Artichoke

/

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Serves 4

Pappardelle is a wide, flat noodle similar to fettuccine that is from the Tuscany region of Italy. With a drizzle of olive oil, a handful of almonds and a heaping spoonful of green vegetables, this dish embodies the Mediterranean diet similar to the diet of those on the island of Ikaria.

Ingredients

  • 14 ounces (400g) purple kale, stalks removed, thickly chopped
  • 8–10 white asparagus spears
  • 2 teaspoons olive oil
  • 1/3 cup (75ml) nice white wine (vegan)
  • sea salt and freshly ground black pepper
  • 14 ounces (400g) pappardelle (or similar egg-free pasta)
  • a small handful of toasted almonds, finely chopped
  • a big handful of fresh parsley, chopped
  • a handful of watercress

Artichoke & Almond Sauce Ingredients

  • 5 tablespoons olive oil
  • a handful of almonds, soaked for 2 hours, skins removed if you have time
  • 2 cloves of garlic, peeled and crushed
  • 4 big handfuls of watercress leaves
  • 14 ounces (390g) artichoke hearts
  • juice of ½ a lemon

Directions

  1. Place the contents of the frying pan in a food processor with the artichokes, lemon juice and 4 tablespoons of olive oil, and blend to a smooth purée. The sauce should be thick and shiny. Add water to thin it out if necessary.
  2. Heat 2 teaspoons of olive oil in a large heavy-bottomed frying pan on medium and add the asparagus. Panfry for 6–8 minutes, until nicely caramelized. Add a glug of white wine, and when the liquid has evaporated, season and cover. Leave to sit.
  3. Bring a big pan of salted water to a boil and cook your pasta for roughly 8 minutes, until al dente. Add the kale halfway through the cooking time. Drain well, keeping aside a little of the pasta water. Add the drained pasta and kale to the artichoke sauce and toss together, adding some of the pasta water if it is looking a bit dry.
  4. Spoon into warm shallow bowls and top with crisscrossed asparagus and a sprinkling of toasted almonds and parsley. Garnish with the watercress and season with sea salt and black pepper.

Artichoke & Almond Sauce Directions

  1. Heat 1 tablespoon of oil in a frying pan and add the almonds.
  2. Sauté for 1 minute, then add the garlic and continue cooking for 2 minutes more.
  3. Add the watercress leaves, cover the pan, remove from the heat and allow to cool.

Recipe from Peace & Parsnips: Adventurous Vegan Cooking For Everyone © Lee Watson, 2016. Photographs by Alistair Richardson. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.