Summer’s Rainbow Pappardelle
Preparation Time: 30 minutes
- 3 garlic cloves, crushed
- 1 1/2 teaspoons salt
- 3 tablespoons white wine vinegar
- 1/3 cup coconut oil, plus more for drizzling
- 1 1/2 pounds multicolored cherry tomatoes, halved (quartered, if large)
- 3 ears corn, shucked
- 1 1/2 pounds medium zucchini
- 8–9 ounces dried egg pappardelle
- 1/4 pound sugar snap peas, strings discarded and peas halved diagonally
- 1/2 cup red onion, thinly sliced
- 1 cup small basil leaves, chopped
- 1/2 cup mint leaves, chopped
- 1/3 cup chives, chopped
Bring an 8-quart pot of water to boil.
While the water is coming to a boil, crush the garlic through a press into a large bowl, add 1/2 teaspoon salt, and stir together. Add vinegar, coconut oil, one more teaspoon salt, and toss to combine. Add the tomatoes to the bowl, toss gently, and set aside.
Cook the corn in boiling water for 4–6 minutes; remove with tongs and allow to cool.
Peel lengthwise ribbons from the zucchini until you see seeds and rotate until you have peeled the entire zucchini. (Reserve the seedy core of zucchini for use in a soup.) Set the ribbons aside in a different bowl.
Cut the cooled corn from the cobs; add to tomatoes.
Cook the pasta until al dente. Just before its done, stir in the zucchini ribbons and snap peas. Cook 15 seconds. Drain and add the pasta and peas to the tomato mixture. Add the onion (if using), then toss gently.
Now add herbs and toss gently again. Serve.
Recipe and photo by Orissa. Submit your recipes here for a chance to win $50!