WEEKDAYS 1e|12c|p

Clinton Kelly's Pappardelle with Summer Vegetables and Ricotta

Clinton Kelly and Auberge du Soleil Resort
Servings: 4 to 6
1 to 30 min

Dig into this summer dish!

  • Ingredients
  • step-by-step directions
Clinton Kelly's Pappardelle with Summer Vegetables and Ricotta
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 1 Shallot (minced)
  • 2 Cloves Garlic (minced)
  • 1 pint Cherry Tomatoes (halved)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Salt (divided)
  • 1 teaspoon Fresh Cracked Pepper
  • 1/4 cup Sauvignon Blanc or available White Wine
  • 3 tablespoons Butter
  • 2 teaspoon Fresh Tarragon (chopped)
  • 4 ounces Fresh Baby Arugula
  • 1 pound Fresh Pappardelle
  • 1/2 cup Fresh Ricotta Cheese
  • Freshly Grated Nutmeg to taste
  • Bring stockpot of water to a boil and season with 3 teaspoons of salt.
  • Cut squash and zucchini into quarters lengthwise. Then cut into 1/4 inch slices.
  • In a large saute pan heat olive oil over medium high heat. Saute shallot and garlic for 1-2 minutes just until translucent. Add zucchini and squash to the pan and stir to coat with oil. Season with salt and pepper. Continue to cook for 2-3 minutes till vegetables are lightly golden and still crisp.
  • Slowly add white wine and stir to remove any bits from the bottom of the pan. Stir in butter and continue to cook until butter is melted and incorporated into the cooking liquids. Toss in tarragon. Turn heat to low.
  • Add fresh pasta to boiling water and cook for 2-3 minutes. Remove pasta from water and add directly to saute pan along with tomatoes. Return saute pan to medium heat and toss to incorporate, adding pasta water to loosen sauce if desired.
  • Transfer to individual plates or platter. Top with fresh arugula and large dollops of ricotta cheese. Garnish with nutmeg.
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