PAPPARDELLE ALLA MARTINA
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INGREDIENTS
- 250 g Pappardelle pasta
- 250 g Fresh shrimps
- 250 g Cherry tomatoes
- 240 g Peas 1 cup
- 1 bunch asparagus approx. 6 stalks, cut into 1-inch pieces.
- 2 garlic cloves crushed.
- Fresh basil small handful
- 3-4 Tbsp White wine of choice
- Extra virgin olive oil EVOO
- Salt and pepper as much as required.
- 1 lemon halved.
INSTRUCTIONS
- Start by bringing the chopped asparagus and peas to boil in a medium sized pot for about 5 minutes, or until tender and vibrant green. Then, scoop them out with a mesh strainer and set them aside in a bowl.
- Now, place your pan on the stove at a medium heat and add approx 5 Tbsp of EVOO to the pan.
- Once this is heated, add the crushed garlic and sliced cherry tomatoes. Cook for about 4 minutes or until the cherry tomatoes start to soften. Add a few splashes (about 1-2 Tbsp) of water to keep the garlic from burning.
- After 5 minutes, add the shrimp (or prawns), 3-4 Tbsp wine and the cooked peas and asparagus to the pan.
- Cook for 3 minutes or until the shrimp is ready.
- While everything is sauteing, add a generous amount of salt and pepper — remember don’t add the basil yet!
- Once everything is cooked, remove the pan from the heat and set aside.
- Squeeze the lemon into the pan just before it’s time to add the pasta.
- Bring the water in your large pot to a boil and add 1 Tbsp of salt.
- Add the pasta and cook for about 10 minutes (or the time noted on the packet instructions).
- Before it is time to strain the pasta, collect half a ug of pasta water and set aside.
- Add the pasta to your pan with the rest of the ingredients and toss.
- Then, add the pasta water and toss once more.
- Once the water has helped to create a creamy sauce, break the basil apart from the stems leaving the leaves intact, and add them to the pan. Gently combine.
- Once all of the ingredients have blended, serve some of your pappardelle alla Martina onto a plate and spoon a nice amount of the sauce over it. Finish it off with a nice basil leaf on top and drizzle a little extra virgin olive oil on top.