Yuba Pappardelle with English Peas, Fava Leaves, and Basil
Yuba Pappardelle with English Peas, Fava Leaves, and Basil is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil.
Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute.
Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours.
To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.).
In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt.
Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes.
Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds.
Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
