2000s Recipes + Menus
Farmers' Market Pappardelle
Serves 6
- Active time: 25 min
Total time: 30 min
INGREDIENTS:
- 3 garlic cloves, minced
- 3 tablespoons Sherry vinegar or white-wine vinegar
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 1/2 pounds multicolored and multisize cherry tomatoes, halved (quartered if large)
- 3 ears corn, shucked
- 1 1/2 pounds medium zucchini
- 1/2 cup thinly sliced red onion (optional; halve onion lengthwise and thinly slice crosswise)
- 8 to 9 ounces dried egg pappardelle or (dried egg fettuccine
- 1/4 pound sugar snap peas, halved diagonally
- 1 cup small basil leaves, torn if large
- 1/2 cup mint leaves
- 1/3 cup snipped chives
EQUIPMENT:
-
good vegetable peeler, preferably a V- or U-shaped one
ACCOMPANIMENT:
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shavings of Parmigiano-Reggiano made with a vegetable peeler
INSTRUCTIONS:
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Bring a 6- to 8-quart pot of well-salted water to a boil for corn and pasta.
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While water is coming to a boil, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
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Cook corn in boiling water until tender, 4 to 6 minutes, then remove with tongs and cool.
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While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you come to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
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Cut corn from cobs; add corn to tomatoes.
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Cook pappardelle according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas, and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
-
Add herbs and toss gently again.
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