Pappadelle with Spring Vegetables and Tomato Buerre Blanc Sauce

By KDCooks

My attempt of "Addie's" dish I had on 5/6/2010

Ingredients

• Tomato Buerre Blanc Sauce:
• 8 oz. Fresh Pappadelle Pasta
• 2 cups shelled fava beans (about 1 1/2 pounds unshelled)
• 1 cup chopped shallots, thinly sliced
• 1/2 cup chopped carrot
• 8 ounces thin asparagus, cut into 2-inch pieces
• 2 cups chicken or vegetable stock
• 5 oz tomato puree
• 2 shallots, minced
• 1 clove of garlic, minced
• 4 tablespoons of white wine vinegar
• Any stalks of herbs such as tarragon or basil
• Salt and pepper
• 1 tbsp sugar
• Finishing
• 2 oz butter (cubed)
• 1 cup cream

Preparation

Step 1

Cook fava beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins.

Heat oil in a large Dutch oven over medium heat. Add shallots cook 4 minutes or until tender, stirring occasionally.

Stir in fava beans, and asparagus. Remove from heat and add salt, and pepper.

Sauce:

Method:

Place shallots and garlic into a pan with the stock, tomato puree, vinegar and herb stalks.

Allow to simmer and reduce in volume.

Once reduced strain through a sieve.
You can then either store the liquid reduction in a jar or bottle to use later.

To finish the sauce simply add the cream and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat.

Be sure not to overheat the sauce when adding the butter as it may split.

Add vegetable mixture to sauce.


To Assemble:

Pour sauce mixture over pasta and serve immediately.