Pappardelle Alla Martina
Light, zesty, and summery — your pappardelle alla Martina will come together quickly and easily as long as you add the ingredients step by step. The aromas will remind you of a warm and breezy summer’s day, and the flavours refreshing as they are delicious.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Pappardelle pasta (9 oz)
- 250 g Fresh shrimps (9 oz. or prawns)
- 250 g Cherry tomatoes (9 oz. cut in half)
- 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
- 1
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.
- 2
Now, place your pan on the stove at a medium heat and add approx 5 Tbsp of EVOO to the pan.
- 3
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.
- 4
After 5 minutes, add the shrimp (or prawns), 3-4 Tbsp wine and the cooked peas and asparagus to the pan.
- 5
Cook for 3 minutes or until the shrimp is ready.
- 6
While everything is sauteing, add a generous amount of salt and pepper — remember don’t add the basil yet!
- 7
Once everything is cooked, remove the pan from the heat and set aside.
- 8
Squeeze the lemon into the pan just before it’s time to add the pasta.
- 9
Bring the water in your large pot to a boil and add 1 Tbsp of salt.
- 10
Add the pasta and cook for about 10 minutes (or the time noted on the packet instructions).
- 11
Before it is time to strain the pasta, collect half a ug of pasta water and set aside.
- 12
Add the pasta to your pan with the rest of the ingredients and toss.
- 13
Then, add the pasta water and toss once more.
- 14
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.
- 15
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.