This Tuscany parppardelle pasta is very similar to Chinese belt noodle, chewy and quick cooking. I use homemade hummus and loosen the paste up with a splash of extra virgin olive oil and pasta water. All of a sudden a fusion taste of awesome pasta is ready with beautiful spring green vegetables like asparagus and local baby english cucumbers.
- 4 Oz Organic pappardelle nests
- 2 Tsp extra virgin olive oil
- 4 Tsp homemade hummus
- 1/2 Tsp lemon juice
- 2 cups asparagus, sliced
- 1 cup cucumber, shreded
- 2 Tsp kimchi of any kind
While the pasta is cooking in salted boiling water. Prepare the asparagus. Throw into the pot 2 minutes before done. Shred english cucumber and set aside.
In a skillet heating up 2 Tsp of extra virgin olive oil. Stir in the hummus and turn down the heat to low. Transfer cooked pasta and asparagus into the skillet and add 1/2 cup of pasta water. Coat the sauce well with the noodle. Add more pasta water if the sauce dries all. Squeeze in 1/2 Tsp of lemon juice. Plate the pasta and top with shredded cucumber and pickles of your choice.
Homemade hummus link please find below https://cookpad.com/us/recipes/8063731-homemade-hummus-non-refined-tahiti?via=sidebar-recipes
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