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Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Yuba Pappardelle with English Peas, Fava Leaves, and Basil
Photo by Epicurious

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh fava leaves
  • ½ teaspoon fine sea salt
  • ½ cup fresh basil leaves
  • 2 cups Homemade Buttermilk or whole milk
  • 2 cups fresh English peas
  • ¼ teaspoon fine sea salt
  • + 3 more ingredients
    • 6 fresh or frozen yuba (about 6 ounces)
    • ½ cup homemade or vegetable stock
    • 1 cup fresh English peas

In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes. Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be m...

View full recipe at Epicurious

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