INGREDIENTS
1/2 (8.8-oz) bag pappardelle
1 (8 to 9-oz) bunch red radishes, with tops
1 medium leek
2 tbsp. extra-virgin olive oil, divided, plus more as needed
2 oz. maitake mushrooms, torn into bite-sized pieces
4 oz. (about 1 heaping cup) sugar snap peas, trimmed and cut into thirds on the bias
2 cloves garlic, thinly sliced
1/4 c. white wine
3/4 c. heavy cream or half & half
1/2 c. freshly grated parmesan, plus more for serving
Freshly ground black pepper
Lemon zest, for serving
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DIRECTIONS
- Boil pappardelle in salted water according to directions on bag, reserving 1 cup pasta water.
- Meanwhile, prep vegetables: separate radish tops from radishes and rinse and dry both. Quarter radishes, and roughly chop their greens. Transfer each to separate bowls. Halve leek lengthwise and rinse thoroughly. Remove root and slice into ¼” pieces, keeping dark green parts separate from light green and white parts.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add radishes and shake pan so that all radishes are cut-side down. Cook undisturbed for 3 minutes, or until undersides are golden. Stir, and cook 3 minutes more, stirring occasionally. Transfer radishes to a medium bowl, add more oil if necessary, and add mushrooms. Cook, stirring occasionally, until mushrooms are golden and tender, 4 to 6 minutes. Transfer mushrooms to bowl with radishes.
- Return skillet to medium heat and add remaining oil. Add dark green leeks and cook for 2 minutes, until bright green and slightly tender. Add light green leeks and snap peas, season with salt, and cook 2 minutes more. Add garlic and radish greens and cook 1 minute more, until garlic is fragrant and greens are wilted.
- Add radishes and mushrooms back to skillet, stir to combine, then add wine. Cook, stirring occasionally, until wine has evaporated, 1 to 2 minutes. Add cream, bring up to a simmer, and cook until thickened slightly, 30 seconds to 1 minute. Remove from heat, add pasta, toss, then add parmesan and toss gently until everything is well combined and cheese is melted. If sauce is too thick, add pasta water little by little, stirring after each addition, until sauce is smooth and velvety.
- Once plated, zest pasta with lemon and season with black pepper. Serve with additional parmesan on the sideHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
