Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Ingredients

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

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