So I have been seriously slacking with my blog posts…the long weekend was in sight, and I couldn’t manage to sit still and write anything down. I’ll try to do some catching up this week, don’t worry :). Well, last week after our cooking class, we took home some homemade pasta. I was pretty skeptical that it would actually cook up to taste like normal pasta, since I made it and was no longer in the presence of Alessandra, but it ended up tasting great! Who knew all you needed was flour and eggs to make pasta dough!? I chose to make pappardelle noodles, see below, and Max made, well, some miscellaneous-shape noodles that we threw in my to-go box. They all tasted the same once we threw them in a pot of boiling water. I thought for sure they would stick together in one big clump, but the noods held their own! We chose to mix up a light, summery pasta with our leftover noodles. It was perfect after the heavier cannelloni from the night before. Pick some season-appropriate veggies for your own specialty pasta!
Max & Nat’s Veggie Pappardelle
- Pappardelle (or any other noodles)
- 1 yellow squash, chopped
- Asparagus, chopped
- 1 orange bell pepper, chopped
- Shallots, minced
- Green onion, diced
- Spring garlic, diced
- Mushrooms, chopped
- Fresh Parmesan
- Olive oil
- The best part about using homemade pasta is that it only takes about two minutes to cook! Bring water to boiling, drop the noodles in, wait until they float (2-3 minutes), and voila! Dinner is served. If using store-bought noodles, follow package directions.
- Saute shallots and green onion in olive oil; add other desired veggies and cook until tender. Season with salt and pepper. Serve over pasta and sprinkle with fresh parmesan.