Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delightful, refreshing, sophisticated, sublime. I toned down the garlic by 1 tsp. but, other than that, I followed the recipe precisely. I loved the pappardelle but would likely make it with penne next time, a decision primarily based on the size/mouth feel of the veggies in contrast to the dominance of the pappardelle in each bite. The chicken broth/mascarpone technique for a sauce was very effective and I will repeat this with other pasta recipes.
This was amazing! I did have to adjust the veggies a little, but that proves how versatile this dish is - absolutely beautiful and a huge thumbs up from the family too. I used the leftovers the next night as a side dish to chicken schnitzel - perfect combination. Thank you!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?