Tuscan Pappardelle with Spring Peas, Hazelnuts, White Beans and Chive Blossoms

Serves: 4 to 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

The textures and flavors of this dish are so bright and fresh, and the combination of the sparkling green peas with the deep purple chive blossoms is gorgeous! It can be served as a side dish with roasted meats or as a simple one-dish meal on its own.

Ingredients

Preparation

In a wide sauté pan, heat the oil over medium-high heat and add the peas, garlic and sage. Cook for a few seconds until aromatic. Toss in the white beans, pappardelle, hazelnuts and tomatoes. Add the chicken or vegetable broth and cook gently until heated through.

Toss in the parsley or basil and chive blossoms. Add the lemon juice and season with salt and pepper. Serve garnished with shaved Parmigiano.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at the Pike Place Market Flower Festival, May 9, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: flowers, hazelnuts, pasta, peas, white beans

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