SPINACH PAPPARDELLE

Spinach Pappardelle image

Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.

Provided by kolibri

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g dried pappardelle pasta or 500 g other long pasta
50 g butter
2 shallots, diced
5 garlic cloves, chopped
150 ml white wine
300 ml chicken stock or 300 ml vegetable stock
1 tablespoon mustard
1 tablespoon double cream
4 egg yolks
150 g parmesan cheese, freshly grated
1 tablespoon flat leaf parsley, leaves only chopped
10 large spinach leaves, julianned
salt
pepper

Steps:

Cook pappardelle until al dente. Drain and reserve.
Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
Add the egg yolks, spinach, parmesan and parsley and mix.
Serve immediately.

Nutrition Facts : Calories 855.9, Fat 29.3, SaturatedFat 15.8, Cholesterol 255.9, Sodium 834.7, Carbohydrate 103.3, Fiber 4.8, Sugar 4.5, Protein 36.6