Pappardelle Alla Martina

Light, zesty, and summery — your pappardelle alla Martina will come together quickly and easily as long as you add the ingredients step by step. The aromas will remind you of a warm and breezy summer’s day, and the flavours refreshing as they are delicious.

📝 Ingredients

• 250 g Pappardelle pasta (9 oz)
• 250 g Fresh shrimps (9 oz. or prawns)
• 250 g Cherry tomatoes (9 oz. cut in half)
• 240 g Peas (1 cup)
• 1 bunch asparagus (approx 6 stalks, cut into 1-inch pieces)
• 2 garlic cloves (crushed)
• Fresh basil (small handful)
• 3-4 Tbsp White wine of choice
• Extra virgin olive oil (EVOO)
• Salt and pepper (as much as required)
• 1 lemon (halved)

👨‍🍳 Instructions

1. 1--- For the vegetables and shrimps: ---
2. 2Start by bringing the chopped asparagus and peas to boil in a medium sized pot for about 5 minutes, or until tender and vibrant green. Then, scoop them out with a mesh strainer and set them aside in a bowl.
3. 3Now, place your pan on the stove at a medium heat and add approx 5 Tbsp of EVOO to the pan.
4. 4Once this is heated, add the crushed garlic and sliced cherry tomatoes. Cook for about 4 minutes or until the cherry tomatoes start to soften. Add a few splashes (about 1-2 Tbsp) of water to keep the garlic from burning.
5. 5After 5 minutes, add the shrimp (or prawns), 3-4 Tbsp wine and the cooked peas and asparagus to the pan.
6. 6Cook for 3 minutes or until the shrimp is ready.
7. 7While everything is sauteing, add a generous amount of salt and pepper — remember don’t add the basil yet!
8. 8Once everything is cooked, remove the pan from the heat and set aside.
9. 9Squeeze the lemon into the pan just before it’s time to add the pasta.
10. 10--- For the pasta: ---
11. 11Bring the water in your large pot to a boil and add 1 Tbsp of salt.
12. 12Add the pasta and cook for about 10 minutes (or the time noted on the packet instructions).
13. 13Before it is time to strain the pasta, collect half a ug of pasta water and set aside.
14. 14--- Bringing it all together: ---
15. 15Add the pasta to your pan with the rest of the ingredients and toss.
16. 16Then, add the pasta water and toss once more.
17. 17Once the water has helped to create a creamy sauce, break the basil apart from the stems leaving the leaves intact, and add them to the pan. Gently combine.
18. 18Once all of the ingredients have blended, serve some of your pappardelle alla Martina onto a plate and spoon a nice amount of the sauce over it. Finish it off with a nice basil leaf on top and drizzle a little extra virgin olive oil on top.