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Pappardelle alla Martina
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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.

Equipment

  • knife
  • Chopping-board
  • large pot
  • wooden spoon
  • Colander
  • Large fry pan
  • Garlic crusher (optional)
  • Set of tongs

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

For the vegetables and shrimps:

  • Start 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.
  • Now, place your pan on the stove at a medium heat and add approx 5 Tbsp of EVOO to the pan.
  • Once 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.
  • After 5 minutes, add the shrimp (or prawns), 3-4 Tbsp wine and the cooked peas and asparagus to the pan.
  • Cook for 3 minutes or until the shrimp is ready.
  • While everything is sauteing, add a generous amount of salt and pepper — remember don’t add the basil yet!
  • Once everything is cooked, remove the pan from the heat and set aside.
  • Squeeze the lemon into the pan just before it’s time to add the pasta.

For the pasta:

  • Bring the water in your large pot to a boil and add 1 Tbsp of salt.
  • Add the pasta and cook for about 10 minutes (or the time noted on the packet instructions).
  • Before it is time to strain the pasta, collect half a ug of pasta water and set aside.

Bringing it all together:

  • Add the pasta to your pan with the rest of the ingredients and toss.
  • Then, add the pasta water and toss once more.
  • Once 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.
  • Once 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.

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