Pappardelle Alla Martina

Ingredients

• 250 g (9 oz)pappardelle
• 250 g (9 oz)fresh prawns
• 250 g (9 oz), halvedcherry tomatoes
• 240 g (1 cup)peas
• 1 bunch (about 6 spears), cut into 2.5 cm piecesasparagus
• 2 cloves, crushedgarlic
• 1 small handfulfresh basil
• 3–4 tbsp (45–60 ml)white wine
• about 5 tbsp (75 ml), plus a little to finishextra-virgin olive oil
• 1 tbsp for the pasta water, plus more to tastesalt
• to tasteblack pepper
• 1, halvedlemon
• about 1–2 tbsp (15–30 ml)water, for the tomato pan
• about 120 ml (½ cup)reserved pasta water

Instructions

1. 1

   Boil the vegetables

   Bring a medium pot of water to the boil. Add the chopped asparagus and peas and cook for about 5 minutes, until tender and bright green. Lift them out with a mesh strainer and set aside.

2. 2

   Soften the tomatoes

   Set a pan over medium heat and add about 5 tbsp (75 ml) of extra-virgin olive oil. When hot, add the crushed garlic and halved cherry tomatoes. Cook for about 4 minutes, until the tomatoes begin to soften, adding 1–2 tbsp (15–30 ml) of water to stop the garlic catching.

3. 3

   Cook the prawns

   After about 5 minutes, add the prawns, 3–4 tbsp (45–60 ml) of white wine, and the cooked peas and asparagus. Cook for about 3 minutes, or until the prawns are ready.

4. 4

   Season the mixture

   While the ingredients sauté, season generously with salt and pepper. Leave the basil aside for now. When everything is cooked, take the pan off the heat and set it aside.

5. 5

   Add the lemon

   Squeeze the lemon into the pan just before adding the pasta.

6. 6

   Cook the pasta

   Bring a large pot of water to the boil and add 1 tbsp of salt. Cook the pappardelle for about 10 minutes, or for the time stated on the packet.

7. 7

   Save pasta water

   Just before draining the pasta, scoop out about 120 ml (½ cup) of the cooking water and set it aside.

8. 8

   Toss everything together

   Add the drained pasta to the pan with the prawns and vegetables, then toss. Pour in the reserved pasta water and toss again.

9. 9

   Finish with basil

   When the pasta water has helped form a creamy sauce, remove the basil leaves from their stems, keeping the leaves whole, and add them to the pan. Fold gently to combine.

10. 10

    Serve the pasta

    Divide the pappardelle between plates and spoon over plenty of sauce. Finish each serving with a basil leaf and a drizzle of extra-virgin olive oil.

What is pappardelle alla Martina?

Pappardelle alla Martina is a summery pasta dish combining broad ribbons of pasta with prawns, peas, asparagus and tomatoes. The recipe has no specific regional origin given, but its ingredients and quick pan sauce draw on familiar Italian-style pasta cooking.

Lemon and fresh basil keep the sauce lively, while starchy pasta water helps it cling to the pasta. Adding the ingredients in stages gives the vegetables and prawns time to cook without losing their character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 24g protein, 59g carbs, 18g fat.

The pappardelle and peas provide most of the carbohydrates, while olive oil contributes much of the fat and prawns supply a substantial share of the protein. Serve with a leafy salad or extra non-starchy vegetables to round out the plate.

Choosing the ingredients

Prawns: Use peeled prawns if you want the dish to be easier to eat. They cook quickly, so add them only once the tomatoes and vegetables are ready.

Vegetables: Cut the asparagus into short, even pieces so it cooks at a similar pace to the peas. Halving the cherry tomatoes helps them soften into the sauce.

Wine and lemon: A dry white wine works well, but use one you would be happy to drink. Fresh lemon adds brightness at the end rather than cooking away in the pan.

Why cook the vegetables first?

Briefly boiling the peas and asparagus gives them a head start before they meet the tomatoes and prawns. Stop when they are tender and still vivid green; they will warm through again in the pan.

Lift the vegetables out with a strainer rather than tipping away all the water immediately. This keeps the process simple and leaves the pot ready for cooking the pasta.

Keep the garlic gentle

Garlic: Medium heat and a small splash of water help prevent the crushed garlic from burning while the tomatoes soften. Stir the pan as needed, especially if the tomatoes have not released much juice yet.

Prawns: Once added, cook them just until ready, about 3 minutes according to the method. Overcooking can make them firm, so watch them closely.

Use pasta water for the sauce

Reserve the pasta water just before draining: it contains starch that helps the oil, tomato juices and lemon come together around the pasta. Add it gradually if you prefer a less loose sauce.

Toss the pasta thoroughly in the pan so the sauce coats the wide ribbons. The finished sauce should look glossy and lightly creamy, not watery.

Finish with fresh basil

Add the basil after taking the pan off the heat, as directed. Keeping the leaves whole and folding them in gently preserves their fresh aroma and colour.

A final basil leaf and a little olive oil make a simple finish. Taste before serving and adjust the seasoning if needed.

When to serve it

This pasta is best served as soon as it has been tossed, while the sauce is glossy and the prawns are tender. The recipe pairs well with a crisp green salad or simply dressed leaves.

Because the dish already includes pasta, prawns and several vegetables, keep any sides uncomplicated. Crusty bread is another option for scooping up the remaining sauce.

Recipe notes & tips

• Cut the asparagus into evenly sized pieces so they cook at the same rate.
• Have the wine, lemon and reserved pasta water ready before combining the dish.
• Use a large pan so the pasta can be tossed with the sauce without spilling.
• Add pasta water a little at a time until the sauce coats the ribbons.
• Wait until the pan is off the heat before folding in the basil.
• Taste the sauce before serving, as the pasta water and seasoning both affect its saltiness.

Variations

• Use tagliatelle: Swap it for the pappardelle and follow the packet cooking time.
• Add chilli: Stir a pinch of chilli flakes into the oil with the garlic.
• Try courgette: Replace some of the asparagus with diced courgette and cook it until just tender.
• Make it without wine: Use a little extra water in the pan instead.
• Use frozen peas: Add them straight to the boiling water and cook until tender.

Common mistakes to avoid

• Burning the garlic: Keep the pan at medium heat and add the small splash of water as the tomatoes soften.
• Overcooking the prawns: Check them after about 3 minutes and take the pan off the heat once they are ready.
• Forgetting the pasta water: Scoop some out before draining so you can bring the sauce together.
• Adding basil too early: Fold it in only after the pan is off the heat to keep its fresh flavour.
• Making the sauce too thin: Add the reserved water gradually and stop once the pasta is lightly coated.
• Overcooking the vegetables: Boil them for about 5 minutes, checking for tenderness and a vivid green colour.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. Reheat gently in a pan with a splash of water, taking care not to cook the prawns for too long; the pasta is best freshly made.

Frequently asked questions