Yuba Pappardelle With English Peas, Fava Leaves, And Basil Recipe

Name: Yuba Pappardelle With English Peas, Fava Leaves, And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup; or purchased vegetable stock; 1/4 teaspoon fine sea salt; 2 cups (12 ounces) fresh English peas; 2 cups; or whole milk (see Test-Kitchen Tips, below); 6 sheets fresh or frozen (thawed) yuba (about 6 ounces) cut in half lengthwise and then crosswise into 1-inch-wide strips (see Test-Kitchen Tips, below); 1 cup (6 ounces) fresh English peas; 1/2 teaspoon fine sea salt; 1 cup fresh fava leaves, loosely packed (see Test-Kitchen Tips, below); 1/2 cup fresh basil leaves, torn and loosely packed (about 24 leaves); 1/4 teaspoon freshly ground black pepper

Servings: persons

1/2 cup
or purchased vegetable stock
1/4 teaspoon fine sea salt
2 cups (12 ounces) fresh English peas
2 cups
or whole milk (see Test-Kitchen Tips, below)
6 sheets fresh or frozen (thawed) yuba (about 6 ounces) cut in half lengthwise and then crosswise into 1-inch-wide strips (see Test-Kitchen Tips, below)
1 cup (6 ounces) fresh English peas
1/2 teaspoon fine sea salt
1 cup fresh fava leaves, loosely packed (see Test-Kitchen Tips, below)
1/2 cup fresh basil leaves, torn and loosely packed (about 24 leaves)
1/4 teaspoon freshly ground black pepper

1
In 10-inch saute pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
2
Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Puree can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool puree over ice bath before refrigerating.)
3
In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea puree and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper. Serve immediately.

152

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup, or purchased vegetable stock, 1/4 teaspoon fine sea salt, 2 cups (12 ounces) fresh English peas, and more.

Yes, Yuba Pappardelle With English Peas, Fava Leaves, And Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yuba Pappardelle With English Peas, Fava Leaves, And Basil

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