Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

¼ cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
Olive oil
Pinch of dried crushed red pepper
2 large garlic cloves, chopped
2 cups fresh summer shelling beans, shelled and cooked until tender
1 small fennel bulb sliced thin
2 tablespoons fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh basil, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh mint, chopped
1 tablespoon fresh marjoram, chopped
½ cup dry white wine
2 cups tomatoes, chopped
2 tablespoons lemon juice
Fresh Herb Pasta sheets cut into pappardelle
Salt/pepper
Pecorino cheese for garnish

Directions

Mix pecorino, lemon zest and ¼ fresh herbs together and set aside. Heat oil in a large saucepan over medium heat. Add garlic, fennel seeds, and red pepper flakes, sauté for a few minutes. Add the shelled beans and cook for a few minutes. Add fresh herbs and fennel and sauté a few more minutes. Add tomatoes and cook another few minutes. Add wine; simmer 1 minute, scraping up any browned bits. Continue to cook until tomatoes soften, about 3-5 minutes, add lemon juice at the end and mix well. Season sauce with salt and pepper. Cook Fresh pappardelle in boiling water until desired consistency (about 3 minutes) and mix together with sauce and serve garnished with pecorino and fresh herbs.

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