Pappardelle with Asparagus Spinach Butter Sauce

Pappardelle with Asparagus Spinach Butter Sauce What's going on guys. Welcome to another episode of food, drinks and rock and roll. I'm your host Nathan Lippy and tonight we’re working on something a little bit more healthy than usual. We’re going to do some pappardelle pasta with this cool little sauce, asparagus and spinach. We’re going to like mix it all together with a little bit of butter, it seems beautiful and green, throw in some tomatoes and Edamame beans all finished. Let’s do it. So for this dish today we’re using some tomatoes, we got some asparagus and some spinach, lovely. Some soy sauce, salt and pepper, a little olive oil, some pappardelle pasta which is really cool, some semolina fat noodles Let’s have some Edamame beans, they come into shells like this but if you just squeeze it, it pop out and some chopped garlic. So we have some boiling water over here. We’re going to throw in our pasta. Over here we have another pot of boiling water. We’re going to throw in our asparagus. And then we got a large sauté pan right here. We’re going to add a little bit of olive oil, and a little bit of garlic. And we’re going to add our spinach to that. So we’re going to add our spinach right into this food processor and our asparagus. Add a little bit of butter. This should only take maybe 30 seconds to a minute. Once it’s done, it should be nice and smooth. Like that, this should be delicious. So now it’s time to plate. I like to use some bowl instead of a plate, so that they can catch the sauces. So start with your sauce, then some of the noodles, and some of the semolina noodles. Add a little bit of parmesan cheese, just a little bit on the top. So there you go. It’s pretty much that easy, the semolina noodles are nice and thick. It’s a really cool flavor of the pappardelle. You can use fettuccini or any other noodle but I just think pappardelle, it’s got this cool edge. You know what I mean? Delicious, and the tomatoes and the edamame beans it gets a really great flavor that kind of charges a little bit, still a little bit of raw, I love that and then my favorite part, the sauce, the asparagus and spinach, it’s very earthy, raw and then butter mellows everything, this makes it nice and delicious, you don’t have to add the parmesan cheese but I like it salty inside so give it a try. Anyway I'm your host Nathan Lippy, until next time your food, drinks rock and roll. Rock!