Servings:4

Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.

Ingredients

2 Tbs. sherry vinegar
1 Tbs. extra-virgin olive oil
1 Tbs. minced garlic
Kosher salt and freshly ground black pepper
12 oz. pappardelle
2 Tbs. unsalted butter
2 Tbs. olive oil
1 cup carrots, cut into thin diagonal slices
1 cup asparagus, cut on the diagonal into 1-1/2-inch pieces
1/2 cup diced red onion
1 cup snap peas, cut on the diagonal into 1-inch pieces
3 Tbs. finely chopped shallots
1/2 tsp. celery seed
Cayenne pepper
2 cups low-sodium chicken broth
3 oz. mascarpone, at room temperature
1/4 cup chopped fresh dill
1 cup microgreens, arugula or pea shoots

Calories (kcal) : 590
Fat Calories (kcal): 280
Fat (g): 31
Saturated Fat (g): 12
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 13
Cholesterol (mg): 105
Sodium (mg): 560
Carbohydrates (g): 65
Fiber (g): 5
Protein (g): 16

Preparation

In a large bowl, combine the vinegar, extra-virgin olive oil, 1 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook the pasta according to package directions until al dente. Drain, transfer to the bowl with the dressing, and toss to coat.
Meanwhile, in a 12-inch skillet, combine 1 Tbs. butter and 1 Tbs. olive oil over medium-high heat until the butter is melted. Add the carrots, asparagus, and onions, and cook until the carrots and asparagus are crisp-tender, about 4 minutes. Add the snap peas and cook until bright green, about 1 minute more. Transfer the vegetables to the bowl with the pasta.
Add the remaining butter and olive oil, and heat over medium heat until the butter melts. Add the shallots, celery seed, and a generous pinch of cayenne, and cook until the shallots are translucent, about 2 minutes. Add the remaining 2 tsp. garlic and cook for another 15 seconds. Add the chicken broth and bring to a boil; cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.
Return the pasta and vegetables to the skillet and cook until heated through, about 2 minutes. Add the dill and toss to coat. Season to taste with salt and pepper, toss with the microgreens, and serve immediately.

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Sherry Vinegar
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Reviews

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Reviews (6 reviews)

ReneeGallant| 05/10/2021

Delicious! We added a pile more veges than required, plus shrimp. Used feta instead of marscapone. It took a lot longer to reduce stock than we thought (but we chilled with a glass of vino while waiting :) . Not sure about the cayenne but otherwise very flavourful and refreshing... even on day 2!
SeeBeth| 03/26/2016

Delightful, refreshing, sophisticated, sublime. I toned down the garlic by 1 tsp. but, other than that, I followed the recipe precisely. I loved the pappardelle but would likely make it with penne next time, a decision primarily based on the size/mouth feel of the veggies in contrast to the dominance of the pappardelle in each bite. The chicken broth/mascarpone technique for a sauce was very effective and I will repeat this with other pasta recipes.
spykee13| 10/14/2015

这s was amazing! I did have to adjust the veggies a little, but that proves how versatile this dish is - absolutely beautiful and a huge thumbs up from the family too. I used the leftovers the next night as a side dish to chicken schnitzel - perfect combination. Thank you!

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