Last night we made Pappardelle with Vegetables and Lemon-Parmesan Sauce. This is a variation on the Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce recipe from the April 2009 issue of Bon Appetit.
We normally use tagliatelle, as the recipe calls for, but this time we tried pappardelle - a large, broad fettuccini-type noodle that is bigger than tagliatelle. They were really excellent. Look for Bionaturae's pappardelle at EarthFare in Knoxville.
We substituted asparagus for baby green beans and used normal zucchini instead of baby zucchini.
This is a really quick, easy dish to make a a normal weeknight after work. The key to this dish tasting great is using freshly-grated (not shredded!) Parmigiano-Reggiano. This pre-grated stuff does not melt as well. Also, it's worth spending the extra money on the real stuff every once in a while. Domestic parmesan just doesn't have the intense, nutty flavor Parmigiano-Reggiano has.
Enjoy!
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