Seaweed-Butter Pappardelle
Coastal regions have been incorporating seaweed into dishes like Peruvian ceviche and Korean seaweed stew for centuries, and no wonder. Rich in fiber, amino acids, and vitamins — and a natural source of MSG — seaweed has a magical way of bolstering the umami undertones of a dish, as it does in this hearty, vegetable-rich pappardelle.
Yield: All recipes serve 2 people
Chef Notes: Compound butters are an easy, elegant way to harness the bold flavors of alliums like green garlic and ramps. Simple to make and freeze into logs, a pat or two can be sliced off at a time to add complexity to pastas, vegetables, mashed potatoes... even steak. They’re also a great way to use up smaller quantities of punch-packing condiments like anchovies, capers, olives, sun-dried tomatoes, miso, and even citrus zest — the sky’s the limit!
Components
Compound Butter
Blanched Broccoli
Roasted Mushrooms
Pappardelle
Chives
Pecorino Romano
Mise
Make Compound Butter Grind nori in a spice grinder into small flakes, or chiffonade by hand.
Using your hands or the paddle attachment of a stand mixer, blend together butter and nori until well combined. Set aside.
Blanch Broccoli ▸ Prepare a large pot of boiling, salted water and a bowl of ice water. Once water has come to a rolling boil, add broccoli and let cook until broccoli is slightly softened and has turned a bright emerald color, approximately TK minutes. Immediately scoop broccoli out of pot with a strainer or spider skimmer, and drop into the bowl of ice water to stop cooking. Remove from ice water and gently pat dry with a kitchen towel, then chop into TK-inch pieces.
Roast Mushrooms ▸ Pre-heat oven to TK˚F. Toss sliced mushrooms in a bowl with a glug of olive oil and a bit of salt, then place on baking sheet, spacing evenly so they will roast —overcrowding the pan will result in steamed, mushy vegetables, so use a second baking sheet if needed. Roast mushrooms until they caramelize, approximately TK minutes.
Finish
Bring a pot of salted water to a boil.
Cook the pappardelle until al dente, approximately TK minutes.
Reserve ½ c pasta water.
Strain pappardelle and return to the pot.
Toss pasta with compound butter, broccoli, and mushrooms, adding reserved pasta water a little bit at a time until the sauce emulsifies.
Plate pasta and tap with chive batons and curls of Pecorino.