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.


  1. 4 Oz Organic pappardelle nests
  2. 2 Tsp extra virgin olive oil
  3. 4 Tsp homemade hummus
  4. 1/2 Tsp lemon juice
  5. 2 cups asparagus, sliced
  6. 1 cup cucumber, shreded
  7. 2 Tsp kimchi of any kind


  1. 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.

  2. 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.

  3. Homemade hummus link please find below

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