Sun basket Receipe

Ingredients

papardelle

organic scalliouns

organic peeled fresh garlic

roasted red peppers

cooked butter beans

cooked quartered artikole hearts

organic lemon

Organic fresh parsley , salt, black pepper, olive oil.

olive oil , basil , parmeasan ,garlic ,

Method

Bring a medium sauce pot generously salted water to a boil . seperate the papardelle so the noodles don’t clumb together during cooking . Add the papardelle and cook stairing occasionally until just tender 3 to 5 minutes . Drain the papardelle reserving 1 cup pasta cooking water . While the water is heating add the papardelle prepare the vegetables .

Trim the roots ends from the scalliouns keeping slice the scalliouns keeping the white and the green parts for garish . Finely chop press or grate enough garlic to measure 2 tablespoon . Scape off the seeds from the roasted red peppers coarsely chop any large pieces . Rinse the butter beans .

In a large frying pan over medium high heat warm 2 tablespoon oil until hot . Add the white part of the scalliouns season with salt and pepper and cook stairing occasionally until started to soften and caramelized 3 minutes . Stir in garlic and cook until fragrant about 30 seconds . Add the roasted red peppers beans , Artikole hearts and half of the resembled pasta cooking water and season with salt . Bring to the boil then reduce to a vigours simmer and cook stairing occasionally until about half the liquid has evaporated 5 minutes . Stir in the papardelle and the remaing cooking water and cook until the sauce has simmer for 2minutes . While the vegetable and sauce are cooking prepare the remaing ingredients . Remove the pan from the heat and stir in the lemon zest as much as you loike and the parsley . SEason to taste with salt and pepper .

Transfer the papardelle and sauce to individual bowls , drizzle with the pistou garish with the green part of the scallions and serve with lemon wedges .

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