Pappardelle with Broccolini and Crunchy Gremolata

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Rich and creamy pappardelle pair with blanched broccolini, sautéed mushrooms and is finished with a crunchy, lemony gremolata. A rich meal for your next special occasion.

Ingredients

For the Gremolata:
3 Tbs Panko Bread Crumbs
1 tsp Lemon Zest
1 Large Clove of Garlic, microplaned
3 Tbs Fresh Parsley, chopped

For the Sauce:
3 Tbs Extra Virgin Olive Oil
4 1/2 C Cremini Mushrooms, destemmed and sliced (I used 2 6-oz packages)
1/2 C White Wine
1 Bayleaf
3 Sprigs of Thyme, destemmed, leaves chopped (about 1-1 1/2 tsp)
1/2 tsp Granulated Sugar
3/4 C Heavy Cream
1/8 tsp Sea Salt
1/4 tsp Ground Pepper
1/2 Lemon, juiced

For the Pasta and Broccolini:
6 oz Dried Pappardelle
2-3 C Reserved Pasta Water
1 Bunch of Broccolini, cut on the bias in 1″ pieces (8 oz)

For Garnish:
1/2 Lemon, sliced thin or cut into wedges

Instructions

View the full recipe at Vanilla And Bean →